Jump to content

Simple Fall Time Pumpkin Soup

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

(Serves 12)

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.  

Directions:

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.


  Report Blog


User Feedback

Recommended Comments

There are no comments to display.



Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Add a comment...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


Get Teal's FREE Meditation! Subscribe here - ×




×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.