Pumpkin Soup
Prep time
Cook time
Total time
This soothing pumpkin soup is the epitomy of fall, with a Mediterranean twist. This soup has a smooth savory sweet flavor with a perfect blend of spices, perfect for soothing your tummy.
Recipe type: Super Soups
Serves: 12 cups
Ingredients
- 1 medium sugar pumpkin
- 1 medium potato, peeled and cut into 1-in. cubes
- 3 TB. extra-virgin olive oil
- 4 medium carrots
- 2 medium stalks celery
- [1/2] medium white onion, chopped
- 1 tsp. salt
- 3 TB. fresh sage, chopped
- 6 cups chicken stock or vegetable stock
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- [1/2] tsp. turmeric
- [1/2] tsp. ground nutmeg
- [1/2] tsp. cinnamon
- 2 tsp. sugar
- [1/2] cup heavy cream
- [1/3] cup sunflower seeds
Instructions
- Preheat the oven to 450ºF.
- Cut sugar pumpkin in half, and remove seeds. Place pumpkin cut side down on a baking sheet, and bake for 40 minutes.
- Meanwhile, in a small saucepan over medium heat, boil potato in water to cover for about 7 minutes or until tender. Drain and set aside.
- Scoop out pumpkin flesh and set aside.
- In a large pot over medium heat, heat extra-virgin olive oil. Add carrots, celery, white onion, and salt, and sautee, stirring occasionally, for 10 minutes.
- Add sage, and cook for 4 more minutes.
- Add chicken stock, and cook for 5 minutes.
- Add pumpkin and potato, and using a handheld immersion blender or in a food processor fitted with a chopping blade, blend mixture for 1 or 2 minutes or until smooth.
- Add cumin, coriander, turmeric, nutmeg, cinnamon, and sugar. Reduce heat to medium-low, and cook for 10 minutes.
- Add heavy cream, and remove from heat.
- In a small saucepan over medium heat, toast sunflower seeds for 2 minutes or until golden brown.
- Serve immediately, topped with toasted sunflower seeds.
Notes
Tasty Tip
If you can't find a sugar pumpkin, you can use 4 cups canned pumpkin purée instead.
If you can't find a sugar pumpkin, you can use 4 cups canned pumpkin purée instead.
Nutrition Information
Serving size: 2 cups Calories: 333 Saturated fat: 7g Carbohydrates: 30g Sodium: 1,210mg Fiber: 8g Protein: 10g Cholesterol: 27mg