Thursday, December 11, 2014

Pumpkin Soup

Hurry and get your pumpkins while you still can! You don't want to miss out on this recipe! Chilly weather is ahead of us and there isn't much that is better than a hot bowl of soup on these cold nights. 

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

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.

Next you will have to puree the mixture. I used a blender, but a food processor will work just as good. I small batches, puree the soup and put in a separate bowl. Once all the mixture has been pureed, but back in the pot and bring to a boil once again.

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
Pumpkin is by far one of my favorite seasonal crops. It is flavorful, versatile, low-calorie, and loaded with vitamins; especially vitamin A, coming in with 12231 IU (245% daily value) in 1 cup! It also only has about 50 calories in 1 cup! 

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