Pumpkin soup in a pumpkin tureen with a healthy twist
Ingredients
6 cups vegetable stock
2 cups pumpkin puree
1 cup thinly sliced onion
1 clove garlic, minced
1 tbsp Plimoth Plantation Seasoning
1 medium sugar pumpkin
1/2 cup yellow split peas
1/2 cup soy cream
Chopped fresh flat-leaf parsley to garnish
Preparation
1
In a covered saucepan, heat the stock, pumpkin puree, onion, garlic, yellow split peas and Plimoth Plantation Seasoning to boiling; reduce heat and simmer, uncovered, 1 hour.
2
Measure out cream and allow it to come to room temperature while your soup is simmering.
3
Preheat oven to 350F degrees.
4
Cut the top off the sugar pumpkin and remove the seeds.
5
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
6
Carve out about 2 cups of the pumpkin meat and mash with a potato masher and add it to the simmering soup.
7
If you want the texture of your soup to be silken use an immersion blender in the pot for a final puree.
8
Stir in cream and simmer for another 10 minutes.
9
Place the warmed sugar pumpkin on a platter; ladle the soup in.
10
Garnish with parsley and serve hot.
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About
he dish offers a glamorous presentation and earthy balance to a meal. Pumpkins are full of health benefits on their own.
Added:
Thursday, November 20, 2014 - 6:16pm
