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Sun 20th Oct 2024 08:24

Recipe #3

by Zayn

Pumpkin Soup
 

  • 2 Tablespoons of Olive Oil

  • 1 Sweet Onion, Chopped

  • 4 Garlic Cloves (or to taste)

  • 1 Bay Leaf

  • 29 oz Pumpkin Purée

  • 2 Teaspoon of Ginger, Grated

  • 1 Teaspoon Salt

  • 1/2 Teaspoon of Cinnamon and Nutmeg

  • 1 Teaspoon Smoked Paprika

  • 1/8 Teaspoon Ground Cloves

  • Black Pepper, to taste

  • 4 Cups Vegetable Broth

  • 8 oz Goat Cheese

  • 1/2 Cup Heavy Cream


    • In a large pot, heat the olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute. Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, broth, and goat cheese. Stir until well combined. Simmer on low for 10 minutes, then remove the bay leaf. Use an immersion blender to blend the soup in the pot until smooth. Stir in the heavy cream. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls and top with a splash of cream or goat cheese crumbles. Serve Warm, and Enjoy!
     
    *Note: I also use this as a sauce for cheese tortellini.

    Continue reading...

    1. A Single Step
      June 10th
    2. Journal Entry 1
      June 16
    3. Journal Entry 2
      June 28
    4. Recipe #1
    5. Journal Entry 3
    6. Journal Entry 4
      August 6
    7. Journal Entry 5
      August 16
    8. Recipe #2
    9. Journal Entry 6
    10. Journal Entry 7
      August 25
    11. Journal Entry 8
      August 27
    12. Interlude 1
    13. Journal Entry 9
    14. Journal Entry 10
    15. Recipe #3
    16. Interlude 2
    17. Letters to Nonna: 1
    18. Recipe #4

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