Thursday, November 15, 2012

Delicious Fresh Pumpkin Soup

My Mom and I made a delicious fresh pumpkin soup this last weekend. The cooking of the pumpkin made the house smell like Fall, and made me so excited for Thanksgiving. If you plan on cooking this as an side dish for Thanksgiving I would recommend cooking the pumpkin ahead of time. It takes about an 30 minutes for it to get really soft. 

Here is the recipe, enjoy!

Your shopping list:
  • 1 medium cooking pumpkin
  • 1 sweet potatoe
  • 1 tablespoon olive oil
  • 1 large onion (chopped about 2 cups)
  • 1 carrot (peeled and chopped about 1/2 cup)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander
  • 4 cups low-sodium vegetable stock
  • 2 granny smith apples
  • 1 tablespoon fresh lemon juice
  • kosher salt
After you go shopping:
  1. Chop the pumpkin and sweet potato into pieces with skin on and bake  on 400F for about 30 minutes, or until the pumpkin is soft. 
  2. Peel warm pumpkin and potato off the skin and put aside in a bowl 
  3. Meanwhile, heat oil, onion, and carrot in a large heavy bottom pot over love. Cook, stirring frequently, for 20 minutes. Mix in spices and stir for another minute. 
  4. Pour in vegetable stock and bring to a boil. 
  5. Add the mashed pumpkin and sweet potato. 
  6. Stir in diced apple, reserving 3/4 cup as a garnish. 
  7. Either transfer the mixture to a blender OR use a hand-blender to puree the soup. 
  8. Lastly, add lemon juice and salt to taste. 

Serve hot or room temperature with an apple and green onion/parsley garnish. YUMMY! 
More Thanksgiving recipes coming this week...stay tuned. What are your favorite recipes for the holidays?

Happy Cooking!
xx,
MM





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