Ginger Cumin Pumpkin Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Deliciously light, spiced pumpkin soup to warm you up from toes to nose. From the Baltimore Sun. Ingredients:
1 1/2 pounds pumpkin flesh |
1 onion |
2 stalks celery |
2 peeled carrots |
2 tablespoons vegetable oil |
1/2 teaspoon ground ginger (or to taste) |
1/4 to 1/2 teaspoon cumin (to taste) |
8 cups chicken broth |
salt and pepper (to taste) |
Directions:
1. Dice the pumpkin flesh, onion, celery and carrots. In a large saucepan, heat the vegetable oil over a medium-high heat. When the oil is hot, add the onions. Cook until the onions are transparent. Add the pumpkin, celery and carrots.
2. Cook for 10 minutes, stirring occasionally. Add the ginger and cumin to the pot and mix well. Cook until all of the vegetables are tender. Add the chicken broth.
3. Cover the pot, reduce heat to low and simmer for 45 minutes or until vegetables are tender. At this point, the soup may be pureed in a blender to make a smooth soup, or left chunky. Adjust the salt and pepper to taste.
4. Variations: Add shredded chicken from a store-bought rotisserie chicken for added protein.
|
|