Pumpkin Soup
As featured on Episode 6 of Herndon Farmer’s Market.
Ingredients:
1–16 oz can of Chicken broth
2 small fresh pumpkins or 16 oz can
2 tablespoons Extra virgin olive oil
1 large onion diced
1 cup (8 oz) half & half or heavy cream
1 cup milk
1 tablespoon lemon juice
1/2 teaspoon nutmeg powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon paprika
1 teaspoon kosher salt
fresh cilantro for garnish
Directions for slow cooker (as shown in episode):
1. Cut top off pumpkin and remove seeds
2. Cut pumpkin into slices and cut off skin
3. Cube pumpkin
4. Dice Onion
5. Put pumpkin, onion in pot
6. Add chicken broth, extra virgin olive oil, lemon juice & spices to pot
7. Cook in slow cooker for 30 – 40 minutes, until almost creamy
8. Transfer soup to blender and blend till smooth consistency
9. Add milk & cream and blend again.
10. garnish soup with cilantro before serving
Can be served hot or cold.
Alternative directions for stove top:
1. Cook pumpkin in oven til soft
2. Cut pumpkin into cubes
3. Brown very lightly the diced onions in extra virgin olive oil
4. Add the pumpkin, Chicken Broth, lemon juice & salt & pepper to taste.
5. Cook until pumpkin almost creamy. Add cream & milk, stir well to right consistency.
6. Add the nutmeg stir the soup well. simmer for few more minutes. Turn off the stove.
7. Cover the pot and let the soup cool for 5 minutes.