Here’s a recipe I tried recently that received lots of compliments – I found it at http://soup.betterrecipes.com/roast-pumpkin-soup.html.
I made it with a large green pumpkin from the market, like the one in the picture in the email. Very simple and very good!
Roasted pumpkin adds a wonderful caramelized flavor to this creamy, healthy soup.
• 4 pounds pumpkin, peeled and cubed, (about 8 cups)
• 6 teaspoons olive oil, divided
• 1 large Vidalia onion, chopped
• 2 tablespoons butter
• 1 tablespoons minced fresh ginger root
• 2 1/2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon allspice
• 3 large potatoes, peeled and cubed
• 6 cups vegetable broth
• 1-1/2 cups half and half
• Garnish: sour cream and sprig fresh cilantro, optional
Preheat oven to 450 degrees. Place squash in greased 15 x 10 x 1 inch baking pan. Drizzle with 4 1/2 teaspoons olive oil and toss to coat. Bake, uncovered, for 30 minutes, stirring every 10 minutes. Bake, 5 to 10 minutes longer or until pumpkin is tender and set aside. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt, pepper, and allspice. Cook for 3 minutes then stir in potatoes and cook 3 minutes longer. Stir in broth and bring to a boil. Reduce heat and cover then simmer for 15 to 20 minutes or until potatoes are tender. Cool slightly. Stir in reserved pumpkin. In a blender, puree soup in batches until smooth and return to pan. Stir in half and half; heat through. Garnish with sour cream and a fresh sprig of cilantro if desired, swirl sour cream for a pretty affect.
Number of Servings: 9
From Mary L. Lynch
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