Thanksgiving Recipe Ideas

This is a perfect, beautiful creamy and delicious pumpkin soup recipe that’s perfect for entertaining your friends and family for Thanksgiving. The spices traditionally used with pumpkin are considered warming and I’ve tried incorporating those spices into the soup.

Harvest Pumpkin Soup

Ingredients

2 Tablespoons vegetable oil

1 cup onion, chopped

3 Celery stalks, chopped

2 carrots, peeled and chopped

2 cloves garlic, chopped

1 teaspoon ground ginger

1 Tablespoon brown sugar

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon thyme leaves

1/8 teaspoon ground cumin

1/8 teaspoon allspice

1/2 teaspoon curry powder

4 cups fresh roasted pumpkin, cubed

1 large russet potato, chopped

4 cups fat free chicken broth

Directions:

Preheat oven to 400 degrees. Rinse and cut the pumpkin lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired. Drizzle with olive oil and sprinkle some salt and fresh ground pepper. Roast in oven  for 30-45 minutes.

In a large stock pot, heat oil–add onion, celery, carrots, garlic, ginger and sugar. Cook 5 minutes or until tender. Add spices; stir to coat. Cube pumpkin, add pumpkin, potato and chicken broth. Bring to a boil.

Reduce heat, partially cover and simmer 30 minutes or until potato, carrot and pumpkin are tender.

Puree the soup, small portions at a time to avoid overflow and burning. Soup will be hot. Return to stock pot to heat.

This soup can easily be made ahead and frozen. Thaw in refrigerator a couple of days ahead and reheat 20 minutes before serving.