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Butternut/Pumpkin soup

Updated on February 8, 2012
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To begin with I found this recipe while I was visiting mom last week in a Sunset magazine...I like to go through magazines and read them to her. This was actually just a Pumpkin soup recipe but of course I tweak recipes all the time. I loved it and so did she. Below I will first put the original recipe, in case you would rather have that one and after that I will put "MY" way...:O) With step by step photo's

Soup.

1 large onion, chopped

1 1/2 tblsp, fresh ginger

2 tblsp. olive oil 4 large garlic cloves, chopped

2 tsp. ground coriander

4 1/2 cups peeled, 1 inch pumpkin or other orange-fleshed squash (from a 2.5 lb. squash)

4 1/2 cupes reduced - sodium chicken broth

1/4 tsp. kosher salt 1/2 tsp. pepper Pesto.

1 small garlic clove

1/2 cup fresh mint leaves, + silvered leaves

1/2 tsp. kosher salt

1/2 cup extra-virgin olive oil

1/4 cup salted roasted pumpkin seeds 1

. Make soup: saute' onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened. 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8-10 minutes. Puree in batches in a blender until smooth.

2. Make pesto: Pound garlic, whole mint leaves, salt, and 1 tblsp. oil in a mortar into coarse paste (or use food processor). Add remaining oil and pumpkin seeds and pound until coarsely crushed.

3. Drop small spoonfuls of pesto over bowls of soup, garnish with silvered mint, and serve remaining pesto on the side.

(per 1-1/2-cup serving 263 cal.,185 cal.,8.3 grms protein.,21 grms fat.,13 grms carbs.,2.6 grms fiber.) Mini pumpkin bowls... makes 6/1 hour Cut a thin slice from bases of 6 mini pumpkins so they sit flat. Set on a rimmed baking sheet, rub with olive oil, then sprinkle with S&P. Bake at 400 degrees F.in oven until tender, 40 -45 minutes. cut off 2-in.-wide lids. carefully scrape out seeds with a small spoon. (If you get a hole, line pumpkin with a piece of foil.)

preparing

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.....so there you go..sounds good to me, but of course I didn't have all these ingredients..so here is what I did...:O)

Soup:

I first took my butternut squash and pumpkin ( I only had 1/2 a large squash and 1 small pumpkin) and roasted them, without the seeds. I like the flavor of roasting and while I was roasting I also roasted the pumpkin seeds. 400 degrees till tender..about 45-60 minutes depends on the sizes.

yummy..you can do this with any pumpkin seeds

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(If you want some really good roasted pumpkin seeds all you need to do is scrape them out, with the threads that they are attached to and place on a baking sheet with a bit of oil and roast till you think they are done) Add some salt , let cool yum.

saute' till tender

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Then:

1 medium yellow onion, cut fine

1 tblsp. fresh ginger, chopped

1 tblsp. olive oil

1 large elephant garlic, crushed

1 tsp. coriander

1 tsp. cinnamon

2 small celery sticks finely chopped

1/4 tsp. kosher salt

1/4 tsp. coarse pepper

1 tblsp. organic butter (at the end of blending)

1/2 quart chicken broth, more or less.

Saute' these while your squash is roasting, if it is done before the squash just set aside.

cook slowly and taste

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Then in a pot...


Once your squash is tender, go ahead and pull off the skins and put the fleshy part in with your saute' and chicken broth and simmer for around 30 minutes. Taste to adjust flavors, we all have different taste. I found I needed to add more salt, as it is a flavor enhancer.

blend carefully ...it is hot..then Eat..:O)

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Once everything seemed good, I blended it with a hand held blender and then added some butter, I couldn't resist "butter is better"...I then put some roasted pumpkins seeds on top of my bowl of soup..I can't wait to make some more.

P.S. I do use all Organic foods and spices as well as low sodium broths or I make my own. Also I am using coconut oil in place of Olive oil (most of the time) but it is still Organic...




I hope you try this and enjoy...it was even good cold...:O) Hugs G-Ma

let me know

Do you eat much squash?

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    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      Feline Prophet ..well since I gave up WINE till Easter I have to do something and am trying to 'Eat right to Live'..by Dr. Fuhrman...LOL:O) Hugs G-Ma

    • profile image

      Feline Prophet 

      6 years ago

      G-Ma, you seem to be having fun in the kitchen these days! Your version looks and sounds great! :)

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      oliversmum..well thank you my dear...I hope you like it as much as I do...Making it again tonight, cause I didn't last night...:O) Hugs G-Ma

    • oliversmum profile image

      oliversmum 

      6 years ago from australia

      G-Ma Johnson Hi. Goodness these recipes look wonderful.

      Can almost taste them. I love Butternut pumpkin any which way.

      Will be trying your version first.

      The step by step photo's are great.

      Thanks for sharing these recipes with us.Voted up.:):)

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      Pollyannalana...Thanks dear...you know I used to laugh at eating cold soups, but when they are this good I don't laugh anymore I just enjoy...Am always looking for something fresh and new...:O) Hugs G-Ma

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      Joe Macho..Nice to meet you and loved the hub on your Vegie Buns. sounds like we do a lot the same...work with what we have...Thanks for the comment and Have a great day...:O) Hugs G-Ma

    • Pollyannalana profile image

      Pollyannalana 

      6 years ago from US

      I am sold on any food good cold because there are not many of them so I will definitely try it. I have a squash soup I love so I am sure this is delicious. Very interesting and useful. Thank you!

    • Joe Macho profile image

      Zach 

      6 years ago from Colorado

      I much prefer your tweaked recipe over the magazine. The use of the roasted squash seeds is much more appropriate than a mint pesto. I eat all sorts of winter squash, so I'll definitely be giving your version a try. Thanks for sharing.

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      Pamela Kinnaird W...well Thanks for commenting...though I didn't follow it complely it was very good and I will be making again tomorrow, weather is cold and this so warming...:O) Hugs G-Ma

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      6 years ago from NW in the land of the Free

      emimemo..and Thank you for commenting.I hope you try it...:O) Hugs G-Ma

    • Pamela Kinnaird W profile image

      Pamela Kinnaird W 

      6 years ago from Maui and Arizona

      This is a delicious soup. My daughter made it this past summer and maybe she got the recipe the same place you did. She made it with butter squash the first time. The next time she made it with pumpkin and no squash. Great hub and photos! Voting up and away.

    • emimemo profile image

      emimemo 

      6 years ago from USA

      It looks yummy. Thank you for sharing.

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