Wednesday, October 2, 2013

Spiked Pumpkin Soup

Now that it is officially October, I figured it was time to jump on the pumpkin bandwagon!  Most pumpkin recipes fall under the dessert category, but I was looking for something a little different.  In my recipe binder I came across this soup recipe from a past issue of Cooking Light and adapted it.  This soup is simple to make and it will give your tastebuds a chance to savor those fall flavors that you have been craving!  Happy Cooking!

Spiked Pumpkin Soup
Serves 9


2 T coconut oil
1 cup chopped onion
1/2 tsp peeled, minced ginger
1/2 tsp ground cumin
2 garlic cloves, minced
1 1/2 cups apple cider
1/3 cup bourbon (optional)
1/4 cup pure maple syrup
1 29oz can of pure pumpkin
1 14 oz container of low sodium chicken broth
2 cups milk (can sub almond, soy, etc)
1 tsp flour
1/2 tsp salt
1/4 tsp black pepper
9 T plain Greek yogurt
3 T chopped parsley 


Heat a large Dutch oven over medium-high heat.  Coat the pan with 2 T of coconut oil.  Add ginger, cumin, and garlic; saut√© for 5 minutes or until lightly browned.  Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.  Reduce heat and simmer for 10 minutes.  

Place half of the pumpkin mixture in a blender and process until smooth.  Pour pureed mixture into a large bowl.  Repeat the process with the remaining pumpkin mixture.  Return mixture to the pan.  Stir in milk, flour, salt, pepper, and cook until heated (do not boil); stir frequently.  Serve with Greek yogurt and parsley.  Serving size=1 cup soup