This pumpkin soup has such rich flavors. It would make a good soup for around the
holidays. I can just imagine people in colder climes enjoying this in front of a roaring fire while it is lightly snowing outside. Sometimes I miss that around Thanksgiving and Christmas, I must admit.
2
tbsp butter (30 mL)
1/2 cup minced
onion (125 mL)
1
medium carrot, sliced into thin rounds
2
tsp garlic (10 mL)
4
cups Homemade
Chicken Stock* - SEE BELOW (1 L)
15-oz
can pumpkin (425 g)
1
tsp salt, OR to taste (5 mL)
1
tsp molasses, optional (5 mL)
1
tsp ground ginger (5 mL)
1/2 tsp
black pepper (2 mL)
1/2 tsp
cinnamon (2 mL)
2
bay leaves
Whipping
cream for drizzling, optional
In large pot, in butter, over medium heat, fry onions
and sliced carrot 5 to 8 minutes. Add
garlic and stir-fry 1 minute. Add Homemade
Chicken Stock, page___, pumpkin, salt,
molasses (if using), ginger, black pepper and cinnamon. Bring to boil and simmer until vegetables are
tender. Allow soup to cool down 10
minutes. Then in 2 batches puree soup
and add back to pot. Allow to simmer 5
minutes with bay leaves. If soup is too
thick, add water. Remove bay leaves when ready to serve.
Helpful
Hints: *Chicken
Stock: It is so easy to make chicken
stock if you have a slow cooker or a pressure cooker. Place rotisserie chicken carcass in the slow
cooker or pressure cooker with a coarsely chopped onion, chopped carrot, 1 tsp
(5 mL) dried parsley, 1 tsp (5 mL) salt and 1/2 tsp (2
mL) black pepper and possibly some thyme, although I tend to omit it. Cover with water completely. Set on low heat for 8 hours in the
slow-cooker. Follow directions for the
pressure cooker. Strain when cool and
place the chicken stock in a container in the freezer. This chicken stock makes a wonderful base for
soups and gravies. It is so healthy for
you.
Yield: 6 servings
1
serving
103
calories
5.2
g protein
5.2
g fat
1.9 g fiber
7.8
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
