Warming Winter Soups E-Book

WARMING WINTER SOUPS

WARMING WINTER SOUPS 6

Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a fullbodied soup without using cream. The final flourish of candied walnuts, thyme and parmesan adds texture and complements the flavors exquisitely, and makes for a delightful seasonal fall starter or winter main course. PUMPKIN SOUP INGREDIENTS 2 T (29 ml) olive oil 1 shallot, minced 1 med yellow onion, minced 2 29-oz (822-g) cans pumpkin purée ½ tsp (3 g) salt ¼ tsp (0.7 g) pepper 1 tsp (2½ g) ground cumin 6 C (1,420 ml) low sodium vegetable or chicken broth ¾ C (135 g) grated parmesan cheese DIRECTIONS Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4–5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan. To serve, ladle into bowls and garnish. Prep time: 5 minutes. Cook time: 15 minutes. Makes 6 servings. Garnish: ½ C (60 g) sour cream ¼ C (30 g) candied walnuts Small thyme sprigs Parmesan shavings WARMING WINTER SOUPS 7