Well, Halloween is over, and while I want to keep some of the pumpkins for Thanksgiving decorations and such, I have a vast amount of them this year. I don't carve my pumpkins because I hate wasting them, so I just decorate with them, then figure out what yummy things to make with them.
This year I decided on soup. At least with the portion that wasn't used in making the Roasted Pumpkin Bites from the Kaileena & Bree Bye Bye Party. So looked at several recipes I had and some in cook books and some on line, and decided to adapt the Spiced Pumpkin Soup receipt from Soup Bowl, a great cookbook with only soups in it.
Serve with a little salad and absolutely some warm crusty bread (although I had to forego that pleasure due to the gluten, I did make some gluten free croutons from gluten free bread and put them in it and that was pretty darn good!) for a delicious and warming fall meal.
SPICY PUMPKN SOUP
Serves 4
2
T olive oil
1
onion, chopped
2
garlic cloves, finely chopped
2
T fresh ginger, finely chopped
½
t. Tajin (find in Hispanic markets or in
Hispanc foods section) or cayenne pepper, or paprika
1
bay leaf
4
c. cooked diced pumpkin
2 ½ c. chicken stock (for vegetarian, use
vegetable stock)
1 large pinch lavender pepper
2 T. butter (may be omitted or Olive Oil
used in place)
Salt & pepper to taste
½ c. milk, half n half, or cream
¼ c. toasted pumpkin seeds
Heat oil in a pan over medium heat. Add
onion, garlic, ginger and stir for about 4 minutes until softened. Add Tajin,
bay leaf, pumpkin, lavender papper, broth and cook an additional 5 minutes
stirring so it doesn’t burn. Add butter
and stir in until melted. Remove from
heat and let cool.
Once cool, pour into food processor and
process until completely smooth. Put
back into pan, add milk, salt and pepper (taste to adjust) and bring back to
heat. Turn off burner. Top with toasted pumpkin seeds and a drizzle of cream or
½ and ½ to top, along with a sprinkle of Tajin or paprika.
No comments:
Post a Comment