New England Spiced Pumpkin Soup - cooking recipe

Ingredients
    2 tablespoons butter
    1 onion, finely chopped
    1 garlic clove, crushed
    1 tablespoon all-purpose flour
    1 pinch of grated nutmeg
    1/2 teaspoon ground cinnamon
    3 cups pumpkin, peeled, seeded and cubed
    2 1/2 cups homemade chicken stock or 2 1/2 cups vegetable stock
    2/3 cup fresh orange juice
    1 teaspoon brown sugar
    1 tablespoon vegetable oil
    2 slices whole wheat bread, without crusts
    2 tablespoons sunflower seeds
Preparation
    Heat the butter in a large saucepan, add the onion and garlic and gently fry 4 to 5 minutes or until softened.
    Stir in the flour, nutmeg, cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes, stirring occasionally.
    Pour in the chicken stock, orange juice and brown sugar.
    Cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until the pumpkin has softened.
    Meanwhile, make the croutons.
    Heat the oil in a frying pan, cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel.
    Return to soup.
    Pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan.
    Season well with salt and freshly ground black pepper, if desired and heat through.
    Serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top.
    Enjoy!

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