You may also like
Categories:
olive oil onions garlic ginger chicken broth bay leaves potatoes pumpkin brown sugar salt freshly ground pepper toppings bacon blue cheese pumpkin seeds
Viewed: 20 - Published at: 9 years agoIngredients
- For the soup:
- 2 tablespoons olive oil
- 2 medium onions
- 3 cloves garlic
- 2 tablespoons grated or finely minced ginger
- 8 cups chicken broth
- 2 bay leaves
- 2 potatoes, peeled and diced (about 2 cups cubes)
- 5 cups pureed unstrained pumpkin, or 1 28-oz can plus 1 and 1/2 cups water
- 2 tablespoons brown sugar
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground pepper
- For the toppings:
- crumbled cooked bacon
- crumbled blue cheese, or feta cheese
- roasted salted pumpkin seeds
Method
- Chop the onions, mince the garlic and grate or mince the ginger.
- Heat the oil in a large heavy-bottomed soup pot over medium heat. Add the onions and cook until translucent and starting to get golden, about 10 minutes. Add the garlic and ginger and cook for 2 more minutes.
- Add the chicken broth, bay leaves and diced potatoes. Bring to a boil, then turn the heat down to a simmer and cook, uncovered, until the potatoes are tender, about 15 minutes.
- Remove the pot from the heat. Remove the bay leaves from the soup and add the pumpkin. Puree the soup, in batches if necessary, in a blender (or with an immersion blender, which may not be quite as silky smooth, but tasty all the same).
- Return the pureed soup to the pot and add the brown sugar, salt and pepper. Taste and adjust for seasoning. You may need up to 1/2 teaspoon more salt, but it all depends on how salty your broth was. Bring back to a gentle boil. Add some more water if you like a thinner soup.
- Serve with your choice of garnishes on the side for diners to help themselves.
