Pumpkin Soup w/ Homemade Croutons
Ingredients
1 medium onion – diced
2 stalks of celery – chopped
3 cloves of garlic – chopped
2 inch piece of ginger – chopped fine
1 small jalapeño – chopped with seeds
1 cup pumpkin puree
1 tbs. sesame oil
1 tbs. olive oil
Juice of ½ lemon
4 cups of chicken broth
15 oz. can of black beans – drained
¼ cup of cilantro - chopped
1 tsp. ground cumin
¼ tsp. turmeric
¼ tsp. red pepper flakes
1 tsp. salt
½ tsp. garlic powder
Dollop of sour cream for garnish
Drizzle of honey for garnish
For the Croutons:
Day old Italian bread – about ½ a loaf
2-3 tbs. Olive oil
½ tsp. Salt
½ tsp. Black pepper
¼ tsp. Turmeric
¼ tsp. Garlic powder
Preparation
1
For the Soup:
2
Heat a sauce pot.
3
Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
4
Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
5
Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
6
When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.
7
For the Croutons:
8
Cut up day old Italian bread into bite sized pieces.
9
Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
10
Heat a large frying pan and toss the bread in the pan to get a little golden color.
11
Set the croutons aside for the soup.
.
Added:
Tuesday, September 30, 2014 - 1:21pm
