Pumpkin Soup
Ah, it's that time of the season again when the leaves fall, and the temperatures are just begging for comfort foods. This amber-colored soup is just what you need to fill your bowl and warm you up! It combines many sweet flavors like onions, garlic, pumpkin, and cinnamon with a hint of cream. Add some artisan bread or pair it with my Harvest Salad recipe to make the perfect comfort meal.
Ingredients:
1 Tbsp. olive oil
4-pound sugar pie pumpkin (washed)
1 large onion, finely chopped
4 cloves of garlic
4 cups of low-sodium or no added salt chicken broth (I like to use Kitchen Basic brand)
1/2 tsp cinnamon
Sprinkle of nutmeg
Pinch of Kosher salt
Freshly ground pepper
1/2 cup heavy cream
Directions:
Preheat oven to 350 degrees F. Using a sharp knife, cut the pumpkin in half. Then using a spoon, remove seeds. Brush insides (flesh) with olive oil and place face down on a parchment-lined baking sheet. Roast until skin is soft, and a fork can be easily inserted into the skin, about 40-45 minutes. Remove from the oven and slightly cool. Then remove the flesh from the skin.
Meanwhile, in a large saucepan, sauté the onions and garlic until the onion is translucent.
Then working in small batches and place the pumpkin into a blender. Add a small amount of broth at a time and blend the mixture until smooth. Place back into the saucepan until all the pumpkin is blended. Then add any of the remaining broth to the pan. Stir in cinnamon, nutmeg, salt, pepper, and heavy cream.
Place into serving bowls. Finish by adding a few drops of heavy cream to the bowl. Then using the tip of the spoon, gently swirl cream. Garnish with cinnamon.
Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN