MY SEMESTER IS FINALLY OVER. Yet I don’t feel any weight has been lifted because I know I have to go back in a few weeks… sigh. I guess all I can do to comfort me is eat some wonderfully warming food (including lots of chocolate).
I know this isn’t very festive, but I’m not in the festive mood. And I had left over pumpkin puree in my freezer. And I was craving a velvety smooth soup. I contemplated having a pumpkin and ginger soup, but I feel a bit over loaded on ginger these days so I used cayenne pepper to add a hearty, spicy punch. The leftovers thickened up very nicely; I dipped crackers and veggies into it like a dip. I also had one serving of leftovers with wild rice and cilantro and pumpkin seeds – pictured at the end (it was nice having something a bit heartier in the soup to add texture, but I liked it better without the rice – maybe on top of brown rice or quinoa would be better?).
SPICY PUMPKIN SOUP: (serves 4)
- 1 tablespoon grapeseed oil
- 1/2 cup white onion, chopped
- 4 small garlic cloves
- 2 cups pumpkin puree
- 3 cups low sodium vegetable broth
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- scallions, for garnish
- pepper, to taste
In a medium sauce pan, heat the grapeseed oil on medium heat an sautee the onions and garlic until the onions are transparent; about 3 minutes.
In a high speed blender, blend the cooked onions and garlic with the pumpkin puree, vegetable broth, cinnamon, cayenne pepper, turmeric and salt until very smooth. (I let the blender run for about 90 seconds)
Pour the puree into the medium sauce pan and warm on medium heat. It’ll only take 3-4 minutes to warm the soup up.
Garnish with chopped scallions and black pepper.