Pumpkin Soup
Spicy Pumpkin Soup with White Wine
This soup has enough spice to be lively but is also comforting and creamy. You can use a large can of pumpkin, if you like, to double up the recipe. Make sure you have canned pumpkin puree not pumpkin pie filling.
If you are going to use fresh pumpkin for this spicy pumpkin soup, put the pumpkin on a baking sheet, slit it to release the steam and cook it at 350 degrees F until soft. This will take about an hour. Split the pumpkin, let it cool, and take out the seeds. Mash the pulp or use a blender, until you have a smooth pumpkin puree.
The spice in this spicy pumpkin soup is balanced out with the addition of wine and broth for a pleasing finish with plenty of contrasting flavors, which all go together very well. You can garnish this spicy pumpkin soup however, you want but grated parmesan, sharp cheddar; pumpkin seeds and bacon bits all go well with the flavor of the soup.
Easy and Spicy Pumpkin Soup with Garlic
Ingredients -
2 cloves garlic, pressed or chopped
1 tablespoon oil
˝ cup dry white wine
1 onion, sliced
1 teaspoon sugar substitute
2 cups vegetable or chicken broth
˝ teaspoon nutmeg
1 tablespoon ground coriander
1 tablespoon grated fresh ginger
Pinch of cayenne pepper
1 teaspoon cinnamon
1 cup half and half
15 oz can pumpkin
Preparation:
Heat the oil in a big pot and sauté the onions until they are soft.
Add the ginger and garlic and cook for half a minute, then add the spices and cook until fragrant without letting them burn. Add the wine and stir, cooking for another minute.
Remove the soup from the heat, add the pumpkin and one cup of liquid and puree with a food processor or stick blender.
When the soup is smooth, heat it in the pot with the remaining liquid until it reaches a simmer.
Add a little sweetener, some raw grated ginger, or some salt, depending on how it tastes.
(Serves 5)
