Pumpkin Soup
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What you need:
2 Tbsp olive oil One small sugar pumpkin 15 oz can of pumpkin puree or small winter golden squash 4 medium size red potatoes 1 onion 2 carrots 6-7 cloves garlic 3 Tbsp fresh thyme 1-3 tsp Soul Warming Cinnamon Blend 4-6 cups broth 1/2 cup heavy cream |
Method:
Cut top off the pumpkin and scoop out inside. Separate flesh from seeds, keep both. Set aside the hollowed-out pumpkin. If using winter golden squash, remove peel and seeds, and dice the flesh.
In a large soup pot, heat oil. Dice onion and carrots and add to pot. Sauce until onions are translucent. Peel and dice potatoes.
Add 4 cups broth, potatoes, pumpkin flesh, canned pumpkin puree or squash, garlic, thyme, and Soul Warming Cinnamon Blend. Bring to a boil and then simmer until pumpkin and potatoes are cooked.
While the soup is simmering, roast pumpkin seeds in a sauté pan with a little oil. Salt lightly and add some cayenne pepper or Hint of Spicy Paprika Blend to taste. Sautee until crunchy but not burned.
Once soup is done, remove from heat, use immersion blender to blend soup in pot until creamed. Add additional broth if the soup is too thick. Add cream and blend well. salt and pepper to taste. Add additional spice if needed.
While the soup is cooling, cook the hollowed out pumpkin shell. This can be done in the over at 425 F. you can also use and small blow torch on the inside of the shell and rim. Or you can heat the grill and place the pumpkin shell face down over a small pile of coals. This will add a nice, charred rim. Use cooked shell as serving bowl. Do not serve soup in uncooked shell.
Serve with roasted seeds and grated Romano cheese or dash of sour cream.
Cut top off the pumpkin and scoop out inside. Separate flesh from seeds, keep both. Set aside the hollowed-out pumpkin. If using winter golden squash, remove peel and seeds, and dice the flesh.
In a large soup pot, heat oil. Dice onion and carrots and add to pot. Sauce until onions are translucent. Peel and dice potatoes.
Add 4 cups broth, potatoes, pumpkin flesh, canned pumpkin puree or squash, garlic, thyme, and Soul Warming Cinnamon Blend. Bring to a boil and then simmer until pumpkin and potatoes are cooked.
While the soup is simmering, roast pumpkin seeds in a sauté pan with a little oil. Salt lightly and add some cayenne pepper or Hint of Spicy Paprika Blend to taste. Sautee until crunchy but not burned.
Once soup is done, remove from heat, use immersion blender to blend soup in pot until creamed. Add additional broth if the soup is too thick. Add cream and blend well. salt and pepper to taste. Add additional spice if needed.
While the soup is cooling, cook the hollowed out pumpkin shell. This can be done in the over at 425 F. you can also use and small blow torch on the inside of the shell and rim. Or you can heat the grill and place the pumpkin shell face down over a small pile of coals. This will add a nice, charred rim. Use cooked shell as serving bowl. Do not serve soup in uncooked shell.
Serve with roasted seeds and grated Romano cheese or dash of sour cream.