Roasted Pumpkin and Peanut Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-5# pumpkin
3 Tbsp olive oil
1 large onion
2 med. Shallots, minced
1Tbs. minced garlic
1Tbs minced ginger
1/2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp chili powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp yellow curry powder
1 tsp. ground black pepper
2 tsp salt
2 tsp. sugar
3/4 c. peanut butter
4 c. vegetable or chicken stock
2 c. water.
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Directions: |
Directions:Preheat oven to 350º Cut pumpkin in half and scrape out the seeds. Discard or clean and roast. Cut each half into quarters, place in a baking pan. Add 1 inch of water and roast in the oven flesh side up for about 45 in. to 1 hour until soft. Remove from oven and cool. Peel the pumpkin and cut into large cubes.
In a large pot saute onion and shallots over medium heat until soft. Add garlic and ginger and continue to saute until soft. Add the remaining ingredients, bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently. Blend in batches until smooth. Return to heat. Serve.
Garnish with chopped roasted peanuts and fresh cilantro leaves. |
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Number Of
Servings: |
Number Of
Servings:serves 4 |
Preparation
Time: |
Preparation
Time:beginning to end about 2 hrs. |
Personal
Notes: |
Personal
Notes: This is actually fro Alison Hero of the Silverwater Restaurant here in Port Townsend. It's great winter soup. and if you wish you can get another pumpkin roast it whole to almost done and serve your soup in the roasted pumpkin and serve some of the pumpkin with the soup.
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