- December 30, 2014 at 11:14 pm #350843
Creamy Pumpkin Spice Soup
1 tbs oil
1 small onion, sliced
2 cloves garlic – chopped or pressed
1 tbs grated fresh ginger
1 tbs coriander (ground seed)
1 tsp cinnamon
1/4 tsp nutmeg
pinch cayenne pepper
1/2 cup dry white wine
15-16 oz. can pumpkin (not pumpkin pie filling)
1 cup half and half
2 cups chicken or vegetable broth (can use bouillion)
1 to 2 tsp sugar substitute
In large pot or saucepan, heat oil and saute onions until soft. Add garlic and ginger and cook for another 30 seconds, and then add the spices for another 30 seconds or so (until fragrant, but do not let the spices burn).
Add wine, and stir for another minute. Remove from heat.
Add the pumpkin and one cup of liquid. Puree with stick blender, or in blender or food processor.
When smooth, heat in pot with the rest of the liquid until simmering. Taste. Add a small amount of sweetener.
Balance the flavors — add a little hot sauce or a small amount of raw grated ginger if you want more of a kick. Add salt to taste if needed. Add a bit more sweetener if the flavors seem a little harsh.
Good garnishes include pumpkin seeds, bacon bits, or grated Parmesan or sharp cheddar cheese.
Makes about 5 one-cup servings.
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