Oct 21, 2015

Roasted Pumpkin Spice Soup

Yield 1.5 quarts
5 lbs. Cooked Pumpkin Meat from the pumpkin
3 Tb. Olive Oil
1 c Diced Onion
2 c Carrot Diced
3 Tb.  Minced Ginger
30 oz. Chicken Broth
5 Tb. Apple Juice Concentrate
1 Dice Tart Apple
5 Tb.  Pure Maple Syrup
2 Bay Leaves
1 tsp 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 c Cream

  • Cut up pumpkin and wrap pieces in foil
  • Cook in 350 Degree oven until meat is able to be scooped away from skin
  • In a soup pot, add olive oil, onion, carrots, ginger. 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