Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 red onion2 Tbsp shallots1 leek4 cloves garlic1 medium pumpkin 2 medium potato or 1 yam/sweet potato (any kind yukons, yams or sweet potato works especially well)3 carrots1 parsnip3 cups chicken/vegetarian broth6 cups water1 tsp cinnamon, ground1 tsp ground cloves1 tsp fenegreek seeds, whole1 tsp fennel seeds, whole1 tsp caraway seeds, whole1 Tbsp soy sauce1 tsp turmeric, ground
Clean, peel and chop pumpkin into large cubes. (A VERY sharp knife will help you avoid using colorful language while dismembering the pumpkin! :) Set aside. Chop onion and shallots. Thinly slice leek and mince garlic. Set aside. Chop potato, carrots and parsnip, set aside. Heat olive oil in a large stock pot or dutch oven over medium high heat. When oil is hot, add onion, shallots, and leek. Stir until onion is barely translucent. Add garlic, stir and add cinnamon, cloves, fenegreek, fennel and caraway seeds. Be careful, the seeds may pop! When tarka (seed/oil/onion mix) is fragrant, add chopped vegetables and mix together well and lower heat to medium. Add broth and water. When mixture returns to boil, regulate heat so the soup simmers without boiling. Simmer until potato is soft when pricked with a fork. Remove approximately half the soup to a blender and blend until smooth. Be careful, it's very hot. If you are using a glass blender top, rinse with boiling water before adding soup. Pour blended soup back into pot and stir. Serve immediately with a good whole grain bread and side salad. Yum!
Number of Servings: 10
Recipe submitted by SparkPeople user REMORAN.
Number of Servings: 10
Recipe submitted by SparkPeople user REMORAN.
Nutritional Info Amount Per Serving
- Calories: 115.6
- Total Fat: 5.1 g
- Cholesterol: 0.8 mg
- Sodium: 827.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.1 g
Member Reviews