Monday, October 8, 2012
Meatless Monday--just in time for the Fall
I am utterly shocked at myself. I have checked and re-checked, but apparently I have not previously posted this AMAZING pumpkin soup recipe. How that is possible, I am not sure. I make this soup a lot because it is AMAZING. And sooooo good for you. And if your kids don't like it you might want to take them to the doctor because there must be something wrong with them. Because it is AMAZING.
Harvest Pumpkin Soup
1 TBSP butter
1 medium onion, minced
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground nutmeg
3 cups chicken broth (to make this truly meatless, substitute vegetable broth)
2 cups water
2 cups pumpkin puree (I use fresh, but you can use canned--1 15 oz. can)
1/2 cup maple syrup (I use sugar free)
1/2 cup unsweetened almond milk (you can use regular milk)
Salt and pepper to taste
Blue cheese crumbles
Toasted pecans or walnuts
Saute onions in butter until soft. Add garlic, cumin and nutmeg and cook an additional minute.
Stir in the broth, water, pumpkin and syrup. Simmer for 15 minutes. In small batches, blend the soup to make it smooth. (Be careful with this--I have been covered in hot pumpkin soup more than once!) Return the soup to the pot and add the milk. Continue to heat on low until ready to serve. Serve with cheese crumbles and nuts on top.
**This tastes AMAZING in bread bowls, but tonight we just had it in regular bowls with parmesan breadsticks and a tomato cucumber salad on the side. And it was still AMAZING.
Word to the wise--best not to consume a ton of soup right before going on a four mile run. You just slosh the whole way. Trust me on this one.