Thick and creamy pumpkin soup from fresh pumpkin
Ingredients
- 2 tbs oil
- 1 onion , chopped
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup apples, chopped
- 1 1/4 cups roasted pumpkin
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- salt, as needed
- 1 tsp ground pepper
- 2 cups chicken stock
- 1/2 cup half and half
Directions
How to roast pumpkin
Cut the pumpkin in half with a sharp knife. Scoop out the seeds, place it on a baking dish, cut side down . Season with salt and pepper Add 1/4 cup water.
Bake at 350 degrees F for about 40 to 50 minutes depending on how big is your pumpkin till tender. Remove from oven, discard the skin and scoop out the pumpkin flesh.
Heat oil in a stockpot, saute onions, carrots, celery, apples and pumpkin adding cumin, garlic powder and salt. Cook for about 10 minutes till all the vegetables are tender. Puree them in a blender or food processor. Return the puree to the pot, add chicken stock, low the flame and cook for another 10 minutes. Add half and half , adjust salt and pepper, simmer for 5 more minutes. Serve hot.
Healthy and super comfort soup.
ReplyDeleteA warming and tasty soup!
ReplyDeleteYummy soup
ReplyDeleteEvent: Dish name starts with Q till Feb 28th
Yummy and healthy soup
ReplyDeleteSoups are always comforting in this cold weather.
ReplyDeleteyummy healthy and nutritious soup.
ReplyDeleteVery healthy and delicious looking soup.. love it :)
ReplyDeleteI love pumpkin Vrindha....... and you bowled me over with that cute bowl
ReplyDeleteSuch a super filling soup,delicious and healthy.
ReplyDeleteDelicious soup.. Perfect for the weather..
ReplyDeleteI don't love pumpkin much,but the color looks appetizing n perfect for this chill!!!
ReplyDeleteSoup looks very yummy. Colorful!
ReplyDeleteNice texture, would definitely give a try. check my blog for lemon cup cake with cream cheese frosting :):)
ReplyDeleteChitchat
Comforting and filling soup..yum
ReplyDeleteFirst time here, fell in love with your blog...and happily following it...
ReplyDelete