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Roasted Pumpkin Soup

October 18, 2009

This lovely recipe is from Spa Cucina, Del Mar, California

Pumpkin Soup

Pumpkin Soup

3 cups pumpkin, steamed and cubed
32 ounces vegetable or  chicken broth
1-1/2 teaspoon salt
1 cup onion, chopped
1-2 cloves garlic, minced
3-4 tablespoons extra virgin olive oil
1 cup plain nonfat yogurt
Dashes of nutmeg, cinnamon, marjoram, basil

Peel pumpkin’s outer skin just like any hard squash, i.e., butternut; cut into chunks and steam until tender.  In a soup pot, sauté onions and garlic with oil until onions are clear. In a blender, puree all ingredients together EXCEPT  1 cup reserved squash and the yogurt. Return the puree to soup pot and gently whisk in yogurt and remaining pumpkin. Serve hot with crusty bread. Services 4-6.

*Note:  We love to add a dash of grated Ginger to our version of this recipe — for an added bite.*


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