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Pumpkin Soup

Contributed by: Melinda

Depending on the size of your pumpkin, you may want to adjust the spices and seasonings to suit you taste.

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
  • 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?

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