Pumpkin Soup with Cumin and Ginger

Soup and grilled cheese...perfect comfort meal on a chilly Autumn evening!

Soup and grilled cheese…perfect comfort meal on a chilly Autumn evening! Pumpkin on the left and Tomato on the right.

So, I just made a few quarts of pumpkin puree (see previous post). I guess I need to do something with some of it before I prepare the rest for storage! It’s raining and chilly outside and it’s the first of November. How about a nice soup and a grilled cheese sandwich for dinner? Enjoy!

Pumpkin Soup with Cumin and Ginger

Ingredients:

1 t. Olive Oil, extra virgin

IMAG1618

Some of the ingredients….

1/2 t. White Pepper

1-1/2 t. Cumin Powder

2 Garlic Cloves

½ c. Onion, chopped

1/3 c. Celery, chopped

¼ c. White Wine

2 c. Vegetable Stock

2 c. Pumpkin Puree

1 T. Honey

Pinch of Kosher Salt, to taste

½ c. Half’n’Half

Sour Cream for Garnish

Directions:

Sauté onions, celery and garlic in olive oil over medium-high heat for a couple of minutes to soften. Add spices and continue until fragrant, about a minute. Add stock and wine. Bring to a boil and then reduce heat and simmer for 10 minutes.

Soup base.

Soup base.

Puree soup base, carefully, with an immersion blender or in a regular blender, with the center of the blender lid removed and a folded kitchen towel to cover the hole.

Pureed soup.

Pureed soup.

This prevents pressure build up and painful burns! Add pumpkin puree and honey to the soup base. Season with salt. Bring back to simmer. Just before serving, add half’n’half. Garnish with a small dollop of sour cream on top of the soup.

Soup with a dollop of sour cream. Dollop...fun word...dollop. Heh.

Soup with a dollop of sour cream. Dollop…fun word…dollop. Heh.

Pass additional sour cream separately. Offer croutons, if you like. (I tried some roasted pumpkin seeds for garnish, but they got tough and chewy in the soup. They would be good on the side, though!) Serve with a grilled cheese sandwich and you have a bone-warming autumn meal! Enjoy!

Note: Leave out the Half’n’Half and sour cream (and use vegan substitutes, if you like) and go salad instead of grilled cheese and you have a nice vegan meal.

About these ads
Standard

One thought on “Pumpkin Soup with Cumin and Ginger

  1. Pingback: Pumpkin Soup with Cumin and Ginger | mmmfoodies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s