Pumpkin Soup
This pumpkin soup is an easy, light appetizer for fall.
Servings 8
Calories 180kcal
Cost $1.23 per serving
Ingredients
- 8 lbs Hubbard squash or sugar pumpkin
- 2 tbs olive oil
- 1/4 cup diced onion
- 2 stalks celery chopped
- 1 clove garlic minced
- 5 cups chicken broth
- 3 tbs maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp cumin
- 1/8 tsp ginger
- 1 tsp salt
- 1/8 tsp cayenne pepper or to taste; optional
- Cream for garnish optional
Instructions
- Preheat the oven to 375 degrees. Cut the squash or pumpkins in half and remove the loose stringy membrane and seeds. Place the squash cut side down on a greased baking sheet, and roast in the oven until tender (about 40 minutes). Let the squash cool, then remove the peels. Place the squash in a food processor or blender, and process until smooth. This will yield approximately 4 1/2 cups of mashed squash.
- In a large pot, saute the onion and celery in the olive oil over medium low heat until tender. Add the garlic and saute for another 30 seconds.
- Add the roasted squash, broth, and maple syrup. Then add the cinnamon, cumin, ginger, and cayenne pepper (if using). Stir everything together, then simmer for 20 to 30 minutes, until thickened to your liking.
- Taste the soup and add the teaspoon of salt (or more) if needed. Adjust the other seasonings as needed.
- Use an immersion blender to make a smooth pureed soup. If you don’t have an immersion blender, use a regular blender or food processor to puree the soup in small batches.
Nutrition
Calories: 180kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 835mg | Potassium: 1684mg | Fiber: 2g | Sugar: 17g | Vitamin A: 38627IU | Vitamin C: 52mg | Calcium: 112mg | Iron: 4mg
