September 28, 2017

Roasted Pumpkin Soup


Roasted Pumpkin Soup
Pumpkin is the theme this month in our Cooking Demo & Dinner and a Demo classes. It is also the featured item at the Center Cafe where every Friday you will find pumpkin in the main entree recipe.

Calories: 97 | Protein: 3g | Carbs: 21g | Total Fat: 2g | Yield: 8 servings | Serving Size: 1 cup

1 lg pie pumpkin
3 c. vegetable stock
1 yellow onion, minced
1 lg carrot, minced
2 ribs celery, minced
1/2 orange
6-8 whole cloves
2 tsp. fresh ginger
1 tsp. cinnamon - split in 2
1 tsp. allspice
2 tsp. canola oil
1 tsp. molasses
1 tsp. honey

Halve pumpkin and reserve seeds, roast in 400 degree oven for 1 hour. Wash seeds thoroughly and pat dry. Place in mixing bowl with molasses, honey and first cinnamon. Roast in 400 degree oven for 20-30 minutes until golden brown and crunchy, allow to cool. Saute onion, celery, and carrot in heavy bottom stock pot with oil until well caramelized. Puree vegetables with vegetable stock and return to pot. Press cloves into orange half and place in pot. Bring to a boil and add remaining spices. Scoop out and puree pumpkin flesh and add to pot. Simmer to 20-30 minutes and remove orange half (cloves can be removed and juiced squeezed in if desired). Top with roasted seeds.

Tags: dinner, Eat Well, Fall recipe, healthy recipes, Recipe, Recipes, roasted pumpkin soup, Soup, supper, Uncategorized

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