Pumpkin Soup with Toasted Pumpkin Seeds
Introduction
After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.
Ingredients
2 tablespoons pumpkin seeds (pepitas)
1/2 teaspoon plus one pinch pumpkin pie spice
1 tablespoon Smart Balance butter
1 medium white onion, diced (about 3/4 cup)
1/8 teaspoon cayenne pepper
One 15-ounce can pumpkin puree
3 cups homemade or low-sodium vegetable stock
1 tablespoon reduced-sugar orange marmalade
1/4 cup lowfat evaporated milk
1/2 teaspoon plus one pinch pumpkin pie spice
1 tablespoon Smart Balance butter
1 medium white onion, diced (about 3/4 cup)
1/8 teaspoon cayenne pepper
One 15-ounce can pumpkin puree
3 cups homemade or low-sodium vegetable stock
1 tablespoon reduced-sugar orange marmalade
1/4 cup lowfat evaporated milk
Directions
Place the pumpkin seeds in a small saute pan set over medium. Cook 3-4 minutes, until they start to toast. Add a pinch of pumpkin pie spice to the pan and shake to coat. Transfer to a plate to cool.
Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Saute, stirring occasionally until the onions are tender, about 3-4 minutes. Add the cayenne pepper and the remaining pumpkin pie spice. Stir just to combine and cook for 2 minutes.
Add the pumpkin puree and stock, stir, and simmer for 8 minutes. Stir in the marmalade.
Puree the soup with an immersion blender or transfer in batches to a blender. Stir in the evaporated milk.
Roughly chop the toasted spiced seeds. Ladle one cup of soup into each bowl and garnish with 1/4 the of the seeds.
Makes 4 servings
Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Saute, stirring occasionally until the onions are tender, about 3-4 minutes. Add the cayenne pepper and the remaining pumpkin pie spice. Stir just to combine and cook for 2 minutes.
Add the pumpkin puree and stock, stir, and simmer for 8 minutes. Stir in the marmalade.
Puree the soup with an immersion blender or transfer in batches to a blender. Stir in the evaporated milk.
Roughly chop the toasted spiced seeds. Ladle one cup of soup into each bowl and garnish with 1/4 the of the seeds.
Makes 4 servings
Number of Servings: 4