Ingredients:
For garnishing seeds:
1/2 cup pumpkin seeds
Olive oil
Salt and pepper
For soup:
4 cups of pureed pumpkin
6 cups of vegetable broth (chicken broth would work too)
1 cup of chopped onion
1 clove of garlic, mined
1 teaspoon of chopped parsley (or a few dashes of dried parsley)
1 teaspoon of chopped thyme (or a few dashes of dried thyme)
1 1/2 teaspoon of salt
A few dashes of black and/or white pepper (I used a mixed peppercorn grinder and put in a few "twists")
1/2 cup of heavy whipping cream
Directions:
Spread pumpkin seeds into a baking sheet and drizzle with olive oil and dash with salt and pepper. Back at 325 degrees for about 10 minutes or until toasted. Set these aside for garnishing!
Now, in a large pot, combine the broth, pumpkin, onion, thyme, parsley, garlic, salt and pepper. Bring mixture to a boil and reduce heat to low. Let simmer for 30 minutes.
Blending the soup |
Once boiling, reduce heat and simmer for another 30 minutes. Stir in the heavy cream and serve in small bowls! Remember to add the toasted pumpkin seeds!
Cream has been added |
Enjoy! |
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