Children born during one's youth are like arrows in a warrior's hand...blessed is the man whose quiver if full of them
Thursday, November 11, 2010
Thankful for food Thursday!
This is great for the holidays or just to make for dinner some night. It freezes great and you can make it the day before and just warm it up! I was always leary of pumpkin soup. Always thought pumpkin should be for breads or deserts but I am sure you will be surprised as I was to find how tasty this is! Kids love it!
2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest
1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. You can use a stick blender and puree the soup right in the cooking pot.
2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
*I have to triple this recipe for company or my family. This feeds about a family of 4-6.