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Don’t hate me for being on a pumpkin kick this past while. It’s simply just that I can’t bear to waste any of it after I roasted it for the Roasted Pumpkin Risotto.
So, what did I do with the rest of the pumpkin? I came up with another pumpkin soup. I know I’ve made pumpkin soup here before. But, this one has a few more tasty things for a change.
I hope you guys like it. I sure did.
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, chopped
- 2 inch piece ginger, peeled and sliced
- 5 - 6 cups roasted pumpkin, pureed
- 4 -6 cups vegetable broth
- 1 bay leaf
- Salt & pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon garam masala
- ½ teaspoon curry powder
- 1 cup coconut milk
- ½ cup wild rice mix
- ¼ cup hazelnuts, chopped and toasted
- ¼ cup dried cranberries
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Saute onion, garlic, ginger, carrots and celery until softened.
- Add in roasted pumpkin. Stir well.
- Add vegetable stock and add seasonings and bay leaves.
- Reduce heat to a simmer. Simmer for 15 minutes until heated through and vegetables are tender.
- Add in coconut milk. Taste and adjust for seasonings.
- Let cool slightly before transferring to a blender. Blend in batches until smooth.
- Return to pot and increase heat to medium-low. Add more vegetable broth or water if too thick.
- Add rice mix, hazelnuts and dried cranberries, reserving a small amount for garnish, if desired. Cover and let simmer for 30 more minutes, until rice is cooked.
- Serve piping hot, garnished with remaining hazelnuts and cranberries.
Seems weird to add some dried fruit and nuts to a soup, right? I promise you the texture and the flavors are amazing and add something fun to a soup that normally isn’t there. Just try it, please.