While on the subject of pumpkins...
Why not make a soup of it?
It's another one that is delicious with lime and avocado...(but again, what isn't)?
A Greek or an Italian salad is always a perfect complimentary dish to have with any soup concoction.
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 chopped onion
1/2 teaspoon ground ginger (or 1 teaspoon grated)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground tumeric
Salt & pepper to taste
1 & 3/4 cups homemade pumpkin puree (or one 15-ounce can)
3 cups broth of your choice
1 cup milk of your choice (for a richer texture, use full fat)
Cilantro and/or pumpkin seeds to garnish
The Plan
Start food prepping...
Prepare the Ingredients
Get out your electric chopper if you have one and chop the onion, garlic
Or chop 'em the old fashioned way
Start cookin'...
Get to work
Add olive oil to your pan over medium heat
Add the chopped onion and cook until soft for about 5 ish minutes
Add the garlic and ginger and cook for about a minute
Add the cumin, cinnamon, nutmeg and turmeric and cook 'em for about 30 ish seconds
Add the pumpkin puree and stir to mix all the goodness up that's now in the pan
Pour in the broth and bring the mixture to a simmer
Cook for about 10 minutes
Final Touches...
Blend the concoction with an immersion blender to smooth out the soup
Add the milk to the soup on low heat
Add more seasoning or salt/pepper/water upon tasting preferences
Garnish with cilantro and/or pumpkin seeds
Finish and Serve
And eat!!
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