Pumpkin Soup

[Guest guest]

Pumpkin Soup

 

Celebrate the winter holidays with this festive golden

soup, warmed with fragrant spices. This velvety soup

is elegant and deceptively simple to prepare.

 

2 tablespoons light olive oil

1 medium onion, diced

4 carrots, peeled, chopped

2 celery stalks, chopped

1/4 tsp. nutmeg

1/2 tsp. GF Pumpkin Pie Spice

1/2 tsp. GF curry powder

dash of sea salt, freshly ground pepper, to taste

1 14.5 oz. can pumpkin

1 sweet potato, peeled, cubed

6 cups vegetable broth

1 cup, or more, stirred coconut milk, to taste

 

In a heavy soup pot, heat the olive oil over medium

heat, and sauté the onion for about 5 minutes until

softened. Add in the chopped carrots and celery, and

stir in the spices. Lower heat and gently cook for

about 10 minutes, being careful not to brown the

onions. Add in the pumpkin, sweet potato and vegetable

broth, and stir together. Add in the dry sherry, stir,

and bring to a slow simmer, cooking the soup for about

25-35 minutes until the vegetables are tender.

 

Remove from heat, and puree the soup with an immersion

hand blender, or puree it batches in a blender

(carefully ladle the soup into a blender not more than

half full; cover and puree the soup until it is smooth

and creamy; return the puree to soup pot). Taste and

adjust the seasonings.

 

Return the pot to low-medium heat. Stir in the coconut

milk if desired, and blend till smooth. When the

coconut milk is warmed through, serve at once in

festive bowls, with a sprinkle of nutmeg.

 

Serves 6-8.

 

Recipe © by Karina 1982 - 2005. All rights reserved.

__________________

~ K a r i n a

 

gluten-free since 12.19.2001

 

" Be here now. Be someplace else later. Is that so complicated? "

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

Pumpkin Soup

 

I have made this with pumpkin and with butternut squash, thats the only

ingredient that you have to change.

 

1 tbsp. canola oil

1 granny smith apple, peeled, cored and coarsely chopped

1 leek, white part only, finely chopped

5 cups vegetable broth

1 sweet potato, peeled, halved lengthwise, and cut in 1/2-inch slices

1 can about 16 ozs. pureed pumpkin

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg or cloves

salt and freshly ground black pepper, to taste

4 tsps. minced fresh chives, for garnish (optional)

 

In a large, heavy saucepan, heat oil over medium-high heat.

Saute apple and leek until leek softens, about 4 minutes.

Add broth, sweet potato, pumpkin and spices.

Bring to a boil, reduce the heat to a simmer and cook until sweet potato and

apple are soft when pierced with a knife, about 20 to 25 minutes.

Transfer soup to a blender or food processor and puree.

Pour into 6 bowls.

Garnish each bowl with chives (if desired) and serve.

Makes 6 servings.

Calories 88, Fat 3 g, Carbs 15 g, Protein 3 g, Fiber 3 g, Sodium 488 mg.

Points 1.