Pumpkin Soup Recipe

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Soups
Smoked Chicken Soup	V
Bruschetta Soup	V
Wild Mushroom Soup	V
Roasted Vegetable Soup	V
Butternut Squash Soup	V,O
Pumpkin Soup	V,O
Chili Corn Soup	V,O,E,Q
Creamy Asparagus Soup	V,O,E,Q
Gazpacho	V,E,Q
Healing Chicken Soup	E
Potato Leek Soup	Q
Spicy Potato Soup	V,O,Q
Thai Chicken Curry Soup
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Vegetable Minestrone	V

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?