Pumpkin Soup
This recipe is from the book "Fourteen Foods That Will Change Your Life: Super Foods." by Steven Pratt and Kathy Matthews.I love roasting pie pumpkins in the fall and using the puree for this soup. Canned pumpkin is also perfect.
INGREDIENTS
- 2 t. olive oil
- 2 cup leeks, white parts only, washed well and cut into 1-inch slices
- 1/2 medium yellow onion, coarsely chopped
- 2 medium carrots, cut into 1-inch slices
- 1 medium green apple, peeled, cored, and cut into 1-inch chunks
- Two 16 ounce cans of unseasoned pumpkin puree (if I make this in the fall, I will roast a pie pumpkin and use the puree)
- 1 sprig fresh thyme or 1/2 t. dried thyme
- 1 bay leaf
- 2 t. salt
- 1 t. freshly ground black pepper, or to taste
- 1 t. allspice
- 1 t. cinnamon
- 7 cups vegetable stock or water
- 1/4 cup frozen orange juice concentrate, thawed ( I use freshly squeeze OJ)
- Garnish options: a dollop of cranberry sauce, blue cheese, non fat yogurt, thin slices of green apple.
DIRECTIONS
- In a large soup pot, heat oil over medium heat. Add the leeks, onions, carrots, apple, pumpkin, thyme, bay leaf, salt, pepper, allspice, and cinnamon. Cover and cook for 10 minutes, stirring once or twice and adjusting the heat as necessary, until the vegetables have softened,
- Stir in the stock, bring to a boil, reduce heat to medium-low and simmer, uncovered for 45 minutes or until the vegetables are tender. Let cool for 15 minutes. Discard the thyme and bay leaf.
- Working in batches, transfer to a blender or food processor fitted with a metal blade and process until smooth.
- Pour the soup back into the pot and cook over medium heat until hot and the flavors blend. Season with salt and pepper, if necessary and stir in OJ. Add more vegetable stock if necessary for desired consistency.
- Ladle the soup into bowls and garnish as desired.
Serves 8
