Pumpkin Soup (adapted from Michel Nischan)
- Number of Servings: 6
Ingredients
3 lb. Pumpkin, peeled, seeded and diced2 T olive oilSalt and pepper to taste1 Vidalia or other sweet onion, diced6 cloves of garlic, smashed3 cardamom pods or 1/2 tsp. cardamom2 cinnamon sticks1/2 red Thai or jalapeno pepper, seeded and thinly slicedGaram Masala (just a touch, to taste - optional)Cayenne Pepper (just a touch, to taste - optional)4 cups chicken or vegetable stock
1. Preheat oven to 350 degrees.
2. Place pumpkin, onion and garlic cloves in a large bowl. Add olive oil and stir to coat. Season with salt and pepper and stir well again. Pour into a rimmed baking sheet.
3. Bake in oven until pumpkin and onion are tender, approximately 40-45 minutes. Watch carefully to make sure the garlic is not getting too brown. Stir, if needed.
4. Remove pumpkin, onion, and garlic and place in a large saucepan. Add cardomom, cinnamon, Thai or jalapeno pepper, garam masala, cayenne pepper, and chicken broth. Bring to a simmer over high heat. Reduce the heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until the pumpkin cubes begin to dissolve in the liquid
5. Remove the cinnamon sticks and cardamom pods (if used) and discard. Working in batches if necessary, transfer the soup to a blender or food processor and process until smooth. Or use a hand blender directly in saucepan.
6. Season to taste with salt and pepper. Cover to keep warm. Serve in warmed soup bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user GABADABA915.
2. Place pumpkin, onion and garlic cloves in a large bowl. Add olive oil and stir to coat. Season with salt and pepper and stir well again. Pour into a rimmed baking sheet.
3. Bake in oven until pumpkin and onion are tender, approximately 40-45 minutes. Watch carefully to make sure the garlic is not getting too brown. Stir, if needed.
4. Remove pumpkin, onion, and garlic and place in a large saucepan. Add cardomom, cinnamon, Thai or jalapeno pepper, garam masala, cayenne pepper, and chicken broth. Bring to a simmer over high heat. Reduce the heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until the pumpkin cubes begin to dissolve in the liquid
5. Remove the cinnamon sticks and cardamom pods (if used) and discard. Working in batches if necessary, transfer the soup to a blender or food processor and process until smooth. Or use a hand blender directly in saucepan.
6. Season to taste with salt and pepper. Cover to keep warm. Serve in warmed soup bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user GABADABA915.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 5.0 g
- Cholesterol: 3.3 mg
- Sodium: 1,028.4 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.4 g