Cream of Pumpkin Soup
In a large pot over meduim heat, sauté for 5 minutes.
3 T olive oil
1 onion chopped
1 carrot diced
1 large red bell pepper chopped
Add to pot and sauté 5 more minutes
2 garlic cloves diced
1-1/4# pumpkin-peeled, seeded and cubed
Add to pot and bring to boil. Cover, reduce heat and simmer until pumpkin is tender.
1 cup baking potato - peeled and diced
5 cups chicken broth or broth of your choice
1 T white wine or cider vinegar
1 strip orange zest or 1/4 cup orange juice
1/8 tsp dried thyme
1 bay leaf
dash ground cloves
1/2 tsp sea salt
Remove from heat and allow to rest 5 minutes off heat.
Remove orange peel and bay leaf.
Puree in food processor. Strain
Stir in cream just until heated. Taste and add more salt if needed.
Garnish with apple slices.
1/2 cup heavy cream
1/2 cup diced apple
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Man! That looks SO good! Maybe if we get a pumpkin I can make some.
ReplyDeleteI have a few little pie pumpkins so the question is: Do I make soup or pie? :)
ReplyDelete