Here, creamy pumpkin soup meets a punch of peppers and spice. I used Garlic Gold®’s new Southwestern nuggets. However, you could also use an extra clove of garlic and your own southwestern spice blend.
-Julie Grice, SavvyEat.com
Southwestern Pumpkin Soup
2014-09-27 10:40:50
Serves 4
Prep Time
30 min
Cook Time
1 hr 45 min
Ingredients
- 2 small pie pumpkins (approximately 3 pounds total)
- 1/4 cup fresh cilantro, plus more for topping
- 1 tablespoon canola oil
- 4 cloves garlic, minced
- 3 medium bell peppers, diced
- 1/2 medium yellow onion, diced
- 3 cups vegetable or chicken stock
- 1 teaspoon smoked paprika
- 1 cup diced stale bread
- 3/4 cup light sour cream
- 2 tablespoons Garlic Gold® Southwestern Nuggets, plus more for topping
Instructions
- Preheat the oven to 350F. Cut the pumpkins in half and scoop out the stringy insides and seeds. Set the seeds aside for another use {I recommend roasting them for a snack!}. Place the pumpkin halves face down on a rimmed baking sheet with just a little water. Roast at 350F for 50-60 minutes, or until the flesh is soft and tender.
- When the pumpkin is cool enough to handle, scoop out the flesh. In a food processor, blend the pumpkin and cilantro until mostly smooth.
- Warm the oil in a large stockpot over medium heat. Add the garlic, peppers and onions and cook, stirring occasionally, for 5-6 minutes, or until the vegetables begin to soften.
- Add the pumpkin, stock and paprika to the stockpot. Grind the bread in the food processor to create coarse crumbs. Add the bread crumbs to the soup to thicken. Cover and bring to a boil.
- Uncover, reduce the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.
- Remove from heat and stir in the sour cream and Garlic Gold® nuggets. Serve topped with additional cilantro and Garlic Gold® nuggets.
Adapted from SavvyEats
Adapted from SavvyEats
Garlic Gold - Organic Garlic https://garlicgold.com/
