Spiced Pumpkin Soup
Spiced Pumpkin Soup recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 4 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | medium |
carrots
coarsely chopped |
|
| 2 | medium |
potatoes
diced |
|
| 1 | tablespoon |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | dash |
nutmeg
|
*
|
| 2 | pounds |
pumpkin
peeled, seeded, coarsely chopped |
|
| 5 | cups |
vegetable stock
|
|
| 1 | x |
yogurt, plain
|
*
|
| 1 | x |
cilantro
or chives, croutons, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 4 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | medium |
carrots
coarsely chopped |
|
| 2 | medium |
potatoes
diced |
|
| 15 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1 | dash |
nutmeg
|
*
|
| 907.2 | g |
pumpkin
peeled, seeded, coarsely chopped |
|
| 1.2 | l |
vegetable stock
|
|
| 1 | x |
yogurt, plain
|
*
|
| 1 | x |
cilantro
or chives, croutons, optional |
*
|
Directions
Heat oil in 3-quart saucepan.
Add shallots and celery and sauté 5 minutes.
Add carrots and potatoes and sauté 5 minutes longer.
Add coriander, cumin, cinnamon, cloves and nutmeg.
Stir-fry 2 minutes.
Add pumpkin and vegetable stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender.
Blend soup in food processor or blender until smooth.
Return to pan, adjust seasonings to taste and heat through.
Serve hot, garnished with swirl of yogurt, cilantro leaves or chives, and croutons if needed.
