20 Jul WINTER SOUPS ARE ON THE MENU!
I think pumpkin soup is one of those classics that everyone loves. Enjoy this simple favourite with a spicy twist.
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1-2 chipotle peppers
- 8 cups chopped, cooked pumpkin
- 4 to 6 cups vegetable stock
- 1 teaspoon dried oregano
- 2 tsp salt
- 2 tbsp lime juice
1 Sauté onions, garlic, cumin, chipotle: Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
2 Add pumpkin, stock, oregano, salt, then simmer: Add the pumpkin, stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
3 Toast pumpkin seeds: If you are working with raw pumpkin seeds, now would be a good time to toast them. Spread them out in an even layer in a frying pan on medium high heat and toast until seeds are fragrant and lightly browned. Set aside.
4 Purée soup: Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
5 Add lime juice and more seasonings: Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
Serve with toasted pumpkin seeds (pepitas), labne and chopped cilantro.