This fall time soup is great for a warm and and good for you meal. It takes about 2 hours to prepare and
serves from 4-6 hungry people.
– 2 pounds pumpkin, halved and seeded or 3 1/2 cups of canned pumpkin purée
– 2 tablespoons olive oil
– 2 teaspoons cinnamon
– 1 teaspoon allspice
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ginger
– 3/4 cup chopped onion
– 1/2 cup chopped carrot
– 1/2 cup celery, chopped
– 2 tablespoons fresh ginger, minced
– 1 tablespoon garlic, minced
– 3 cups chicken stock
– 1/2 cup apple cider
– 1/2 cup heavy cream
* Preheat oven to 400°.
* Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
* Place in oven and roast until skin is golden brown and pumpkin is tender. About 60 mins.
* When cool, scoop pumpkin out of shell and set aside in a bowl.
* In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using
canned pumpkin purée.
* Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
* Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally
until lightly carmelized.
* Add the chicken stock, apple cider and reserved pumpkin to the pan.
* Bring to a boil.
* Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
* Remove soup from heat and process with an immersion blender or put in a blender and blend until
smooth. Don’t fill blender more then half full when doing this step.
* Season with salt and pepper.
* Add the cream to the soup and stir to combine. Add sage for a garnish or try some roasted pumpkin
seeds, either way it makes the presentation look great when serving.