Oct 2, 2012

Autumn Spice Pumpkin Soup

Autumn Spice Pumpkin soup

Yield 1 quart

5 lbs Cooked Pumpkin Meat from the pumpkin
2 Tb. Olive Oil
1 Cup Diced Onion
3 Tb. Minced Ginger
24 oz. Chicken Broth
4 Tb. Apple Juice Concentrate
1 Ea Dice Tart Apple
4 Tb.  Maple Syrup
2 Ea. Bay Leaves
1tsp Ground Thyme
1 Tb Ground Cinnamon
2 tsp Black Pepper
1 tsp Pure Vanilla
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 cup Cream

Roast a cut up pumpkin that has been wrapped with foil in a 350 Degree oven until tender and the meat
is able to be scooped away from the skin.

In a soup pot add olive oil and onion, ginger and sauté until onions are translucent, add remaining
ingredients with chicken broth excluding cream and bring to a simmer. Simmer the soup for
approximately 1 hour. Add soup to a blender and puree with cream, adjust the seasoning as needed.

No comments:

Post a Comment