Roasted Pumpkin Soup
Ingredients
One medium pumpkin, roasted, skinned and pureéd (seeds removed)
2 tablespoons olive oil
1 tablespoon butter (optional)
one medium onion
2 cloves garlic, chopped
6 medium russet potatoes, chopped into bite sized pieces
3 stocks celery, chopped
4 large carrots, chopped
6 cups vegetable broth
2 cups almond milk
1 tablespoon paprika
2 teaspoons nutmeg
1 teaspoon cinnamon
3 teaspoons white pepper
salt to taste
Procedure
Saute the onions, garlic, potatoes, celery and carrots in a large dutch oven with 2 tablespoons olive oil for 5 minutes or until translucent. Add vegetable broth and bring to a boil. Reduce heat to a simmer and stir in pumpkin, cream and spices until heated through.
Serve and enjoy.
Links to other soup recipes
Review
How fantastic for Halloween - Get your best friends over and have an orange splash! This recipe is very authentic according to Austrian recipes from the region of Styria. Just give it a little hint of pumpkin oil, spread over the soup, and add roasted pumpkin seads. Many centuries ago, even the chefs of kings and queens referred to this type of soup. It's supposed to warm you and help against the flu, and even to distract evils.
Back to recent times, check out the best restaurants in town: 'The Pumpkin King' and 'Orange Hell'. They both serve pumkin recipes in very unique ways. The King scrabs the whole pumkin and uses its halfs as soup bowls and the Hell creates a whole scenario around serving your dishes.