Cinnamon Pumpkin Soup - KMOV.com

Cinnamon Pumpkin Soup

Cinnamon Pumpkin Soup

•         3 tablespoons butter
•         2 carrots – peeled and small diced
•         2 celery stalks – small diced
•         1 yellow onion – small diced
•         8 cups pumpkin peeled, seeded, and chopped (about 2-3 pounds)
•         8 cups of chicken stock
•         1 tablespoon cloves
•         2 sticks of cinnamon
•         1 dried chili de arbol
•         2 tablespoons honey
•         2/3 cup heavy whipping cream
•         4 small pumpkins bowls (see below for recipe)
 
1)      Melt butter in a large stock pot
2)      Sauté vegetables until soft
3)      Add pumpkin and stock
4)      Take a coffee filter and put in cinnamon, cloves and chili, tie with string and place in stock pot attach the string to the handle of the stock pot
5)      Cover and simmer until the pumpkin falls apart when stabbed with a fork
6)      Pull out coffee filter pack of herbs
7)      Puree soup in a blender
8)      Return to stock pot
9)      Add in cream and honey
10)   Bring to a simmer and season to taste with salt and pepper
11)   Pour into individual pumpkin bowls

Pumpkin Bowls

•         4 small pumpkins (about .5 -1 pound each)
•         Warm water
•         Pan spray
 
1)      Preheat oven to 350 degrees
2)      Cut the pumpkin tops off leaving a good amount on the bottom
3)      Scoop out the seeds and pulp
4)      Rinse with warm water
5)      Dry out the pumpkin as best you can with paper towels
6)      Place on a baking sheet
7)      Bake at 350 for 15-20 minutes until slightly hardened
8)      Use to serve pumpkin soup
 

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