Savory Pumpkin Soup

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October is the time for all things pumpkinーand what better way to celebrate the end of the month than with this Savory Pumpkin Soup? This recipe was inspired by Goosefoot, a local fine-dining restaurant that is known for its unique culinary experiences. I had always thought that pumpkin soup was a bit bland and boring, but Chef Chris Nugent’s Big Easy Pumpkin Soup blew my mind. The deep flavors and textures opened up my senses to the endless possibilities of the soup. As a result, I am excited to share this perfectly-timed Savory Pumpkin Soup with all of you. Enjoy!

Savory Pumpkin Soup


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil (EVOO)
 3 small sweet potatoes, skinned and diced
 1 large red onion, peeled and cut into eighths
 salt and ground pepper, to taste
 2 tbsp unsalted butter
 30 oz pure pumpkin, canned
 ¼ tsp ground nutmeg
 1 tsp ground cinnamon
 1 tbsp yellow curry
 1 tsp cumin
 1 tbsp garlic salt
 4 cups vegetable broth
 2 cups Minute multi-grain medley rice
 roasted pumpkin seeds, for garnish

INSTRUCTIONS
1

Preheat oven to 400 degrees. Lay out sweet potatoes and onion on a baking pan. Coat with EVOO, salt, and pepper. Bake for 25-30 minutes, until tender.

2

In a large, cast-iron stock pot, heat the butter until melted. Add the pumpkin, nutmeg, cinnamon, yellow curry, cumin, garlic salt, vegetable broth, roasted sweet potatoes and red onion.

3

Use an immersion hand blender to puree the solid vegetables.

4

Add the rice and mix well. Warm for 5 minutes.

5

Serve hot and garnish with roasted pumpkin seeds. Enjoy!

Ingredients

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil (EVOO)
 3 small sweet potatoes, skinned and diced
 1 large red onion, peeled and cut into eighths
 salt and ground pepper, to taste
 2 tbsp unsalted butter
 30 oz pure pumpkin, canned
 ¼ tsp ground nutmeg
 1 tsp ground cinnamon
 1 tbsp yellow curry
 1 tsp cumin
 1 tbsp garlic salt
 4 cups vegetable broth
 2 cups Minute multi-grain medley rice
 roasted pumpkin seeds, for garnish

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees. Lay out sweet potatoes and onion on a baking pan. Coat with EVOO, salt, and pepper. Bake for 25-30 minutes, until tender.

2

In a large, cast-iron stock pot, heat the butter until melted. Add the pumpkin, nutmeg, cinnamon, yellow curry, cumin, garlic salt, vegetable broth, roasted sweet potatoes and red onion.

3

Use an immersion hand blender to puree the solid vegetables.

4

Add the rice and mix well. Warm for 5 minutes.

5

Serve hot and garnish with roasted pumpkin seeds. Enjoy!

Pumpkin Soup

Sweet Pea Living | Savory Pumpkin Soup | Plant Based Meals | Vegan

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