 Spiced Pumpkin Soup
Spiced Pumpkin Soup
YIELDS: 9 1/2 cups or 8 first-course servings
COOK TIME: about 35 minutes
INGREDIENTS:
• 2 tablespoons margarine or butter
• 1 medium carrot, finely chopped
• 1 medium onion, finely chopped
• 2 small garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1 carton (32 ounces) chicken or vegetable broth (4 cups)
• 1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)
• 1 can or bottle (12 to 15.2 ounces) carrot juice
• 1/2 cup roasted shelled pumpkin seeds (pepitas)
DIRECTIONS:
1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
TIP: If you can't find roasted pumpkin seeds in your supermarket, roast them yourself: In 10-inch skillet, toast pumpkin seeds over medium heat until lightly browned.
Courtesy of Good HouseKeeping via e-mail
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