That last recipe was my favorite Mom recipe for Thanksgiving. This recipe is my Mom's favorite Thanksgiving recipe that I make. I scoured my hard drive for a picture of this Pumpkin Soup, but I couldn't find one anywhere. I found something that might have been pumpkin soup, but the quality was terrible, so instead, I leave you with this artist's rendition of Pumpkin Soup.
This soup takes a little while to put together and cook, but the end results are worth it. It's really rich and creamy and delicious. This is a recipe I actually use onions in because they're cooked down pretty well. A little extra Mimicreme to swirl into the soup at the end is a perfect touch to a beautiful orange soup. Prepare this soup a day in advance and then heat on Thanksgiving. Not only does it make it easier day of, the flavors really develop if you let them sit overnight.
Pumpkin Soup
2 lbs pumpkin
1 lbs sweet potato
2 tbsp earth balance
1 onion, sliced
1" piece of ginger, peeled and chopped
1 tsp caraway seeds
1 liter (4 cups) vegetable stock
1 tsp agave
1/4 tbsp cinnamon
1. Peel the sweet potato and pumpkin and cut them into roughly equally sized cubes. Set aside.
2. In a large soup pot, melt the earth balance over medium heat. Add the onions and cook for 5 minutes.
3. Add the pumpkin, sweet potatoes, ginger, caraway seed and vegetable stock.
4. Cover and simmer until the pumpkin and sweet potatoes are tender. This could take anywhere from 20 minutes to an hour depending on how big you left the potatoes and pumpkin.
5. Remove from heat and puree with an immersion blender, or puree in batches in a regular blender.
6. Return the soup to the pot, add the cinnamon and agave, adjust salt and pepper to taste. Serve hot, with a swirl of mimicreme if desired.
1 comment:
Sounds good!
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