»Back to Soups
Pumpkin Soup
Depending on the size of your pumpkin, you may want to adjust the
spices and seasonings to suit you taste.
What you need
- 1 small pumpkin, cut in half, seeds removed
- Olive oil
- 1 large onion, peeled and chopped
- 4-8 garlic cloves, chopped
- 2-3 tbl fresh minced ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbl honey (optional)
- 4 - 6 cups chicken broth (to cover)
- Kosher salt & pepper
- Fresh herb such as cilantro or parsley
How to make it
- Rub inside and outside of pumpkin halves with olive oil -
sprinkle with salt & Pepper
- In a 400º oven roast the pumpkin until it's very tender
- Remove from oven, peel and run through a food mill, or chop
into 1-2 inch cubes
- In a large pot, sauté onion in olive oil until lightly
brown, adding a little salt
- Add garlic, ginger and spices and cook about 3-4 minutes over
medium heat
- Add pumpkin, honey and broth
- Simmer until flavors have combined
- Mash with a potato masher into a chunky consistency, or
process in food processor in batches to desired consistency
- Add black pepper and adjust seasonings to taste
- Serve with fresh chopped herb to sprinkle on top
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: