Spiced Harvest Pumpkin Soup

INGREDIENTS
6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons leek olive oilbutter olive oil or roasted butternut squash oil
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Top with Stonybrook Pepitas

DIRECTIONS
In a Dutch oven, saute the carrots, onion and celery in butter oil or butternut squash for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds and a drizzle of leek olive oilbutter olive oil or roasted butternut squash oil. Yield: 10 servings (2-1/2 quarts).

Spiced Harvest Pumpkin Soup
Spiced Harvest Pumpkin Soup
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Spiced Harvest Pumpkin Soup
Spiced Harvest Pumpkin Soup
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Rating: 0
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