 | | Directions |
- Preheat oven to 400°.
- Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
- Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes)
- When cool, scoop pumpkin out of shell and set aside in a bowl.
- In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using canned pumpkin purée.
- Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
- Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally until lightly carmelized. (3-4 minutes)
- Add the chicken stock, apple cider and reserved pumpkin (or pumpkin purée) to the pan.
- Bring to a boil.
- Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
- Remove soup from heat and process with an immersion blender or put in a blender and blend until smooth.
- Season with salt and pepper.
- Add the cream to the soup and stir to combine.
Note: Fill blender no more than 1/2 full with soup. Allow soup to cool and least 5 minutes before blending. Leave one corner of lid open on blender to vent so that soup doesn't explode out. |
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Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 2 pounds pumpkin, halved and seeded or 3 1/2 cups of canned pumpkin purée |
| - | | 2 tablespoons olive oil |
| - | | 2 teaspoons cinnamon |
| - | | 1 teaspoon allspice |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon ginger |
| - | | 3/4 cup chopped onion |
| - | | 1/2 cup chopped carrot |
| - | | 1/2 cup celery, chopped |
| - | | 2 tablespoons fresh ginger, minced |
| - | | 1 tablespoon garlic, minced |
| - | | 3 cups chicken stock |
| - | | 1/2 cup apple cider |
| - | | 1/2 cup heavy cream |
| - | | fresh sage leaves for garnish or roasted pumpkin seeds |
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