Monday, October 14, 2013

Pumpkin Ginger Soup with Toasted Pepitas

I made this vegan because Steph is visiting today. I replaced the butter with olive oil and the heavy cream was replaced with coconut cream. It is delicious either way.

1 Tablespoon butter
Pumpkin Ginger Soup with Toasted Pepitas
1 Tablespoon peeled and diced fresh ginger
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
15 ounces pumpkin puree, either fresh or canned
4 cups vegetable stock
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh nutmeg
1/2 cup heavy cream
1/4 cup raw, hulled pepitas (pumpkin seeds)

In a large saucepan, heat butter over medium-high heat. Add ginger, carrots, celery, and onion, and saute until vegetables begin to soften, stirring frequently, about 5 minutes.

Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon, cayenne and nutmeg. Reduce heat and simmer, until vegetables are soft, about 20 minutes.

Transfer to a blender or use an immersion blender and puree until mixture is smooth. Check seasoning. Place soup back into saucepan and add the cream. Keep warm.

Toast the pepitas in a nonstick pan over medium heat, stirring until the seeds are fragrant, light brown and begin to pop, about 3 minutes. ( I recently found toasted pepitas, prepared at Trader Joe's)

To serve, ladle the warm soup into serving bowls and garnish with the toasted pepitas sprinkled over the top.

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