Spiced Pumpkin Soup
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Spiced Pumpkin Soup
My friends Jordan and Ben made this the other day and it was fantastic.
Yield: 8 servings
-
2
tablespoon(s)margarine, substitute butter
- 1
-
1
medium onion, finely chopped(2 cloves) garlic, minced
- 2
- ½
-
1
carton(s)(32 ounces) chicken or vegetable broth
-
1
can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
-
1
can(s) (12 ounces) carrot juice
-
½
cup(s) pumpkin seeds (pepitas), roasted and shelled
1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
xraydj
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Source: Spiced Pumpkin Soup
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From xraydj
Posted 3 weeks, 1 day ago
That’s funny that you tried this because I had completely forgotten about it—now I’ll have to make it before pumpkins go out of season :-)
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From LadyLovelace
Posted 3 weeks, 1 day ago
Thanks deej! I just whipped this up for a group of friends and it was quite a hit, though healthier and less traditional than the creamy version. (Fresh pumpkin worked well for those of you interested while they are in season.)