This is my absolute favourite soups to cook! not only does it taste DELISH, it also give me an excsue to use my Pumpkin shaped soup bowl
You can either use a huge can of Libby’s pureed Pumpkin or you can use fresh pumpkin-about 2 lbs. Pretty simple recipe. Enjoy!
1 can 32 oz of pumpkin puree
1 tbsp olive oil
2-4 shallots, chopped
2-3 celery stalks, sliced
3-4 carrots, chopped
OPTIONAL–2 MEDIUM DICED POTATOES
1/2 tsp ground cinnamon
2 tsp cumin
a dash of allspice
a dash of cloves
dash of nutmeg
salt and pepper to taste
5 cups of vegetable stock.
For Garnish: either sour cream, greek yogurt, or parmesan cheese.
Heat oil in 3 quart saucepan. Add shallots and celery and saute about 5 minutes. Add carrots and (again add potatoes–OPTIONAL) saute 5 minutes longer. Add cumin, cinnamon, cloves and nutmeg. Stir fry 2 minutes. Add pumpkin and vegetable stock. Bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Make sure to taste –my favourite part!- and adjust more seasonings if need be.
Blend soup in food processor or blender/ hand blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of greek yogurt or sour cream, and some parmesan cheese. Makes 4 to 6 servings.