Pumpkin Soup (adapted from Michel Nischan)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pumpkin Soup (adapted from Michel Nischan) calories by ingredient
Introduction
Creamy, spicy pumpkin soup without the fried sage leaves and missing some of the oil. But still delicious! Creamy, spicy pumpkin soup without the fried sage leaves and missing some of the oil. But still delicious!Number of Servings: 6
Ingredients
-
3 lb. Pumpkin, peeled, seeded and diced
2 T olive oil
Salt and pepper to taste
1 Vidalia or other sweet onion, diced
6 cloves of garlic, smashed
3 cardamom pods or 1/2 tsp. cardamom
2 cinnamon sticks
1/2 red Thai or jalapeno pepper, seeded and thinly sliced
Garam Masala (just a touch, to taste - optional)
Cayenne Pepper (just a touch, to taste - optional)
4 cups chicken or vegetable stock
Directions
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.
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