GoldLeaf Sugar Pumpkin Soup
Source of Recipe
Chef Mark Jorundson, Rocky Mountain Railtours
List of Ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 3 Tbsp butter or margarine
- 1 bay leaf
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 cups vegetable broth
- 4 cups cubed sugar pumpkin, or other winter squash
- 4 Tbsp cranberry sauce
- Cilantro sprigs and roasted pumpkin seeds for garnish (optional)
Instructions
- Cook the onion and garlic in the butter in a large saucepan or Dutch oven over medium-high heat. Add the bay leaf, cinnamon, allspice, salt, black pepper and vegetable broth. Bring to a boil, add the squash and simmer, covered, 10 to 15 minutes, or until the squash is tender but slightly firm.
- Remove the bay leaf. With a slotted spoon, lift out 1 cup of the cooked squash cubes and set them aside. Pur�e the remaining soup and put it back in the saucepan. Add the reserved squash cubes and cook until the squash cubes are heated through.
- Distribute the soup evenly among 4 warm soup bowls and top each bowl with a dollop of cranberry sauce. Garnish with roasted pumpkin seeds and cilantro sprigs, if desired.
Serves 4
|
|