|
I am a late comer to the world of pumpkin. It may have taken me 52 years but I am a pumpkin convert.
I still don’t care for pumpkin pie (it’s the texture) but I have learned to love the flavor of pumpkin. I’ve gotfsn a little crazy lately cooking with pumpkin so I have a whole week full of pumpkin recipes for you. Hope you don’t mind 
We are going to start off this week of pumpkin themed recipes with Roasted Vegetable and Pumpkin Soup.
This soup is delicious! The combination of flavors is amazing and it makes for a rich, flavorable soup.
I started out by roasting some onions, carrots and red peppers with a little olive oil.
I also boiled some potatoes until they were tender and put them into the Vitamix along with the water.
Added the roasted vegetables and chicken bouillon in and puree it up!
I then added in some canned pumpkin.
Next just return soup to pot and add in cream and spices. Heat slowly, stirring often.
Enjoy the yummy, rich flavor of Fall.
Enjoy!
Leigh Anne
Ingredients
- 1 C canned pumpkin
- 2 carrots, largely chopped
- 1 onion, cut into wedges
- 1 red pepper, cut into pieces
- 2 1/2 Tbsp olive oil
- 1 large potato, peeled and cut into quarters
- 1 tsp garlic, minced
- 6 C water
- 3 tsp chicken bouillon
- 1/2 C half and half
- 1/2 tsp nutmeg
- 1/4 tsp cumin
- 3/4 tsp cinnamon
- salt to taste
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425
- Place carrots, onions and red peppers on cookie sheet and cover with olive oil.
- Bake in oven for 1 hour or until vegetables are soft but not black
- In a pot boil water and cook potatoes until soft.
- Combine potato, water, garlic and roasted vegetables into blender and puree until smooth.
- Add in pumpkin and puree again.
- Return soup to pot and add in cream and seasonings. Heat gently, Stir often.
Shared at:Today’s Creative Blog *Chef in Training *Not Just a Housewife*Sugar Bee Crafts *Inside BruCrew Life *Home Stories A2Z*Reasons to Skip the Housework*Lil’ Luna *Sew Much Ado ***We Are that Family* SomedayCrafts*Southern Lovely *The 36th Avenue*A Glimpse Inside *Somewhat Simple * Fantabulous Friday*Whipperberry*
Tidy Mom *Fingerprints on the Fridge *504 Main***
|
|
I’m going to make this! But I don’t eat dairy so I’ll need to substitute the cream for almond or rice milk.
Kris, You could even just leave out the dairy. It just makes it a bit creamier but it was delicious before I put it in too!
This sounds so good! I’ve been looking for a good pumpkin soup recipe and have not been impressed with any of them.. but yours sounds like a winner!! Can’t wait to try it!! Pinning it too:D
Maysem recently posted..Piecrust Cutters Giveaway
Oh.. one question. Does it matter what kind of potato? I have red potatoes on hand.. are those ok?
Maysem recently posted..Piecrust Cutters Giveaway
I used a russet but I would think red would work fine too.
This is going to be Wynn’s new favorite soup, I know it!
Let me know what he thinks. We really liked it and I never use to like pumpkin!!!
This sounds delicious Leigh Ann! and your pictures are gorgeous!
Thanks so much for linking up! I featured your post in my wrap up
http://tidymom.net/2012/thanksgiving-table-ideas/
Have a great rest of the weekend!