Pumpkin Soup
Ingredients
-
8
lbs
Hubbard squash or sugar pumpkin
-
2
tbs
olive oil
-
¼
cup
diced onion
-
2
stalks
celery, chopped
-
1
clove
garlic, minced
-
5
cups
chicken broth
-
3
tbs
maple syrup
-
½
tsp
cinnamon
-
⅛
tsp
cumin
-
⅛
tsp
ginger
-
1
tsp
salt
-
⅛
tsp
cayenne pepper (optional)
-
to taste
cream for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Cut the squash in half and remove the seeds and membrane.
- Place the squash cut side down on a greased baking sheet and roast for about 40 minutes until tender.
- Let the squash cool, then remove the peels and process in a food processor until smooth.
- In a large pot, sauté the onion and celery in olive oil over medium-low heat until tender.
- Add the minced garlic and sauté for another 30 seconds.
- Stir in the roasted squash, chicken broth, and maple syrup.
- Add the cinnamon, cumin, ginger, and cayenne pepper, and stir to combine.
- Simmer the soup for 20 to 30 minutes until thickened to your liking.
- Taste and adjust the salt and other seasonings as needed.
- Use an immersion blender to puree the soup until smooth.
Nutrition Facts (estimated)
Servings
8
Calories
180
Total fat
4g
Total carbohydrates
36g
Total protein
5g
Sodium
835mg
Cholesterol
0mg
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