Pumpkin SoupSubmitted by: JOLIE_LAIDE
IntroductionIt's like pumpkin pie, only it's soup. And it's awesome. Oh and it was created by Peter Bereley and his book Modern Vegetarian Kitchen is just about as awesome as this soup. It's like pumpkin pie, only it's soup. And it's awesome. Oh and it was created by Peter Bereley and his book Modern Vegetarian Kitchen is just about as awesome as this soup.
2 T light sesame oil, olive oil or unsalted butter
1 large onion, chopped
Coase sea salt
1 T peeled and minced ginger root
3 garlic cloves, peeled and left whole
1 small handful celery leaves
3-4 fresh sage leaves
1 (2") cinnamon stick
3 whole cloves
1/2 c apple juice or cider
4 c chicken broth
3 pounds pumpkin, peeled, seeded and chopped
Freshly ground black pepper
1 T unsalted butter (optional)
Ground cinnamon for garnish
Minced parsley for garnish
Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.
Add the bouquet garni to the kettle. Then add the apple cider, stock, and pumpkin. Raise the heat and bring the soup to a boil. Reduce the heat as low as possible and simmer, covered for 30-40 minutes, until the pumpkin crushes easily against the side if the kettle when pressed with a spoon.
Remove the bouquet garni and puree the soup with an immersion blender/regular blender (never fill a regular blender more than halfway when pureeing soup). Season with salt and pepper to taste . Swirl in butter, if using.
Serve the soup garnished with a dash of cinnamon and a sprinkle of parsley.
Serves 4-6. Nutrition is calculated for 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLIE_LAIDE.