Monday, December 19, 2011

Pumpkin Soup

   The best I have ever had! So rich and creamy with a little kick!

Makes a big pot of soup, Yields: 10-12 servings

3 (15 oz) cans of pumpkin puree
1 medium butternut squash, seeds removed, chopped, and roasted
1 medium yellow onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
2 tablespoons white wine vinegar
1 cup heavy cream
5 (14.5oz) cans of chicken broth
1/4 - 1/2 teaspoon red pepper flakes (depending on how spicy you want it)
2 teaspoons oregano
1 tablespoon chili powder (not spicy)
1 teaspoon nutmeg
1 teaspoon cinnamon
salt and pepper to taste

In a large, deep pot, sauté the onions, garlic, carrots, red pepper flakes (I use 1/2 tsp), some salt and pepper and the oregano with olive oil. Cook until the onions are soft, and add the white wine vinegar. Cook until the white vinegar is absorbed by the veggies.

Add the pumpkin, roasted butternut squash (or the simple route: you can just use a bag of fresh or frozen chopped butternut squash not roasted), and chicken broth. Season with chili powder. Cook on medium heat until the carrots are soft. Puree the veggies with a hand blender (or food processor) until smooth.

(If you used a food processor to puree, then return soup back to the pot.) Allow the soup to come to a boil. Add the nutmeg and cinnamon and cream. Add salt as needed. Simmer for about 10 minutes, and then it is ready to serve!

Source: Shahira Elsohly "This soup is awesome the next day so make it all and enjoy the yummy leftovers!!"
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