Fall Pumpkin Soup
Print recipeIngredients
- 1/28 Oz. can pumpkin (Make sure you get pumpkin, not pie filling!)
- 1/2 Medium onion (chopped)
- 3-4 cups chicken or vegetable stock
- 1 head garlic (peeled and smashed)
- 1 teaspoon turmeric
- 1 teaspoon curry powder (mild)
- 2 teaspoons kosher salt
- 2 tablespoons maple syrup (not pancake syrup!)
- 2 heaped tablespoons creamy peanut butter
- 1 tablespoon rubbed sage
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon good quality balsamic vinegar
- 1 cup heavy cream (optional)
- 1 tablespoon neutral oil (safflower, or peanut)
Directions
| Step 1 | |
  Heat oil on medium heat in a large soup pot When oil is shimmering, add onion, cook, stirring for 3-4 minutes Add turmeric and curry powder, continue to cook and stir for 2 more minutes Add garlic to pan, cook another 2 minutes | |
| Step 2 | |
| Add 3 cups of stock to pot, and then add pumpkin, and ginger and stir well. Cover and reduce heat to low. Let simmer for 20 minutes | |
| Step 3 | |
| Put peanut butter into a heat safe bowl and ladle a cup or more of soup over peanut butter to incorporate into soup, add more soup as needed. Once peanut butter is well mixed into soup, return that mixture back to the soup pot, add salt. | |
| Step 4 | |
 Put soup through a food mill or coarse strainer, and return to pot | |
| Step 5 | |
 Add maple syrup, and vinegar, stir well and taste for seasoning. Add more stock if soup is too thick, if using cream, add that first, if not you will probably need all the remaining stock. | |