The flavors in this soup mix to create the feeling of an internal embrace. It's comforting texture and scent are reminiscent of those crisp fall evenings when the red and yellow leaves are falling.
Fall Time Pumpkin Soup
1 small pumpkin (peeled, de seeded and cut into 2 inch cubes... enough to fill a 12 quart saucepan ~ 3/4 full)
1 large onion (chopped)
3 cups potatoes (peeled and chopped into 2" cubes)
3 Tbsp olive oil
1/2 tsp all spice
2 pinches nutmeg
1/2 tsp cinnamon
1 Tbsp salt
6 large cloves of garlic (crushed or diced)
8 cups vegetable broth
2 cups spring water
Optional Garnish: 1 piece of bread for each person dining, toasted to golden brown.
Put all ingredients except broth and water in a large 12 quart saucepan and sauté for 12 minutes with the lid on; on high heat, stirring occasionally.
Add stock and water and reduce heat to simmer. Put the lid back on the pot and cook until pumpkin is very soft (about 45 minutes +).
Puree soup with an immersion blender or separate into batches and puree it in a blender or food processor.
Serve very warm in a mug instead of a bowl, accompanied by a warm, golden toasted piece of bread.
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