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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.3
  • Total Fat: 5.4 g
  • Cholesterol: 3.5 mg
  • Sodium: 711.1 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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Pumpkin Soup

Submitted by: JOLIE_LAIDE

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

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Directions

In a heavy 3-4 quart soup kettle over medium-high heat, warm the oil. Add the onion and a pinch of salt. Turn the onion over a few times. Reduce the heat to low, add the ginger and garlic, cover the kettle and cook for 15 minutes.
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.






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