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 stalkscelery
[1/2] medium white onion, chopped
1 tsp.salt
3 TB. fresh sage, chopped
6 cupschicken 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] cupheavy cream
[1/3] cupsunflower 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.