Tuesday, October 27, 2015

Pumpkin Soup

Pumpkin Soup


2 T olive oil
1 shallot, minced
1 yellow onion, minced
2 (28 oz) cans pumpkin puree
1 tsp salt
1/4 tsp black pepper
1 tsp ground cumin
6 C low sodium vegetable or chicken broth
3/4 C grated parmesan cheese, optional

1/2 C sour cream
1/4 C candied walnuts
Small thyme sprigs
Parmesan shavings

Place olive oil in a large saucepan. Add shallots and onions and sauté for 4-5 minutes. Stir in pumpkin puree, salt, pepper, cumin and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in parmesan cheese. To serve, ladle into bowls and garnish with sour cream, walnuts, thyme and parmesan shavings.

Makes 6-8 servings.

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