Creamy Pumpkin Soup
Creamy Pumpkin Soup
Instead of the stuffing and gravy, have you ever thought about serving pumpkin soup during the holidays? This recipe can be cooked in a slow-cooker and made during the course of the day to save time.
Servings
6
Ingredients
- 4 cup pumpkin, peeled, seeded, and chopped
- 1 cup zucchini, chopped
- 1 cup yellow onions, chopped
- 1/2 cup celery with stem, chopped
- vegetable stock (enough to cover vegetables)
- 1 cup red pepper, seeded and chopped
- 6 to 7 tablespoon olive oil, such as gaea extra-virgin olive oil
- 1/2 cup toasted pumpkin seeds
- 1 cup crumbled goat cheese (or hard cheese)
- 2 teaspoon fresh grated ginger
Directions
- Place the chopped pumpkin, zucchini, onions, and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes.
- Turn off the heat and let the soup cool to room temperature before puréeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the puréed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls.
- Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.