I started making this soup around Thanksgiving, when I had leftover pumpkin from making pies! This is a nice soup for cold weather - comforting, with a hint of sweetness.
1 small can pumpkin purée
1 large container (32 oz) chicken or vegetable stock or broth (home made if possible!)
1/2 white or yellow onion, finely chopped
1 small shallot, finely chopped
1 garlic clove, minced
1 small piece of ginger, grated
1 TBS agave or maple syrup
1/2 C milk or cream or soy milk
1 TBS Olive oil
Salt, pepper, cayenne pepper
Heat olive oil in pot. Add onion and shallot and cook until translucent (not browned). Add garlic and ginger, cook another minute.
Add stock and cook 10 minutes. Add pumpkin, agave and spices. Stir together and cook 30 minutes covered. Add milk or cream at the end.
Serve with a dollop of creme fraiche if desired.
- Posted using BlogPress from my iPhone
1 small can pumpkin purée
1 large container (32 oz) chicken or vegetable stock or broth (home made if possible!)
1/2 white or yellow onion, finely chopped
1 small shallot, finely chopped
1 garlic clove, minced
1 small piece of ginger, grated
1 TBS agave or maple syrup
1/2 C milk or cream or soy milk
1 TBS Olive oil
Salt, pepper, cayenne pepper
Heat olive oil in pot. Add onion and shallot and cook until translucent (not browned). Add garlic and ginger, cook another minute.
Add stock and cook 10 minutes. Add pumpkin, agave and spices. Stir together and cook 30 minutes covered. Add milk or cream at the end.
Serve with a dollop of creme fraiche if desired.
- Posted using BlogPress from my iPhone
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