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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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