Pumpkin Soup With A Kick Recipes

PUMPKIN SOUP WITH A KICK

Steps:

• Peel and chop vegetables into bite size pieces.
• Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
• Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
• Let cool then either blend in a blender or food process or use a stick blender to smooth out.
• Serve with a dollop of cream or sour cream if desired.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
• Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.