Roast Pumpkin Soup

by Gavan on November 18, 2009

Roast Pumpkin Soup

All the veg we associate with Autumn and Winter are finally in abundance and ready for soup season! Pumpkin, butternut squash, broccoli and potato soups are some of my faves.

In the States we’re getting ready for Thanksgiving, which is right around the corner. There’s just a hint of time left to start planning those holiday meals (one week and counting!) but don’t worry–I’ve got you covered. I’ve got some delicious healthy recipes I’ll be posting right up until the big day.

If you’re like me you’re used to having the classic butternut squash soup on your menu for the holidays but I thought a great substitution would be this aromatic, satisfying and over all damn tasty pumpkin soup. Impress your guests and serve the soup in a hollowed out pumpkin or you could use the smaller individual sized pumpkins or squash for bowls like I did here:

Roast Butternut Squash Soup

As you know, I don’t use cream, butter or sugar in my soups. It’s important we stay healthy as much as we can during the holiday season (easier said than done right?) Little tricks like adding an apple sweetens the pumpkin naturally and adding in curry powder adds a delicious layer of spice. You could try using freshly grated nutmeg or cinnamon instead or as well as we know how good spices are for us!

RECIPE:
Serves 4-6

3 1/2 cups pureed pumpkin*
5 cups low-sodium chicken/veg broth
1 red apple – cored and cubed
2 tsp curry powder
S&P to taste

NOTE: I used fresh roasted pumpkin puree but you can use canned. Be sure to read the labels though. Some canned pumpkin have added sugar–go for the 100% pure pumpkin puree.

DIRECTIONS:

Add all pumpkin puree to a large preheated soup pot along with 1 quart (4 cups) broth. (Add additional broth if necessary.) Stir to combine. Once warmed through add the apple and curry powder and stir.

TIP: If you go with canned puree, mix in some fresh chopped earthy flavored herbs such as thyme, rosemary &/or oregano.

Bring to a simmer and partially cover. Cook until apples are soft, 15 mins approx. Using a hand blender if you have one or a food processor, puree soup until smooth. Add additional broth if needed.

Taste and season.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 5 comments… read them below or add one }

lo November 18, 2009 at 12:35 pm

*drool*
The apple and curry here have got to be wonderful… but the best part for me is that gorgeous pumpkin! Definitely eating with my eyes today!

Meg Wolff November 19, 2009 at 3:20 pm

This looks not only delicious, but it’s beautiful, Gavan.

admin November 21, 2009 at 11:28 am

Hey ladies,
Lo, you’ll love the apple curry combo. They work really well together and as you said it looks awesome in the pumpkin. Try it, let me know.
Meg, how are you my darling? Thanks as always for the input.

Michael November 22, 2009 at 5:01 pm

looks delicious!
check out my food blog and tell me what you think:
http://thegodscake.wordpress.com

Michael

Gavan Murphy aka the H.I. January 15, 2010 at 3:42 pm

Thanks Meg. I always appreciate your input 🙂

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