Mediterranean Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fresh pumpkin, chopped , first pan fried, then brought slowly to the boil, with additional herbs and spices.... the pumpkin is soon transformed into a lovely, elegant soup! Ingredients:
4 cups pumpkin |
2 tbsp olive oil |
1 red onion, finely chopped |
1/4 cup leeks, chopped |
2 garlic cloves, finely chopped |
2 cups vegetable stock |
salt and freshly ground pepper to taste |
freshly ground nutmeg, to taste |
1/2 cup cream or plain yogurt (not fat free!) |
1 tsp cumin |
1 tsp ground ginger |
cilantro or parsley for garnish |
Directions:
1. You can use squash such as a butternut or acorn in this recipe if you don't have pumpkin.
2. Cut fresh pumpkin up into chunks.
3. Fresh:
4. On the stovetop, heat a pan to medium heat
5. put 1-2 tbsp cooking oil into the pan
6. add the pumpkin/squash chunks also add any onion or leeks at this time and allow to sweat for 20 - 30 minutes or until fork- tender
7. let it all caramelize together, then mash or puree...
8. In a pot, cook the onion and garlic with a little olive oil.
9. When softened and beginning to caramelize, add the pumpkin and the stock.
10. Stir and allow to simmer for about 30 minutes.
11. Using an immersion blender, a blender or a food processor, puree the soup until it's smooth and creamy.
12. Taste and season, adjust the seasoning by , adding more
13. freshly ground nutmeg, ginger and/or cumin if desired.
14. Stir in the cream/yogurt and let it gently come back to hot serving temperature.
15. Garnish with cilantro or parsley.
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