Rachael Ray: Pumpkin Soup Recipe

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Rachael Ray: Pumpkin Soup

Rachael Ray was thrilled to share a recipe that is perfect to enjoy as you welcome the holiday season. Her Pumpkin Soup is one of the best recipes to devour during cooler weather, and because it’s delicious and healthy, it makes for a great pot luck bring along! Rachael likes to use cheese pumpkin for this recipe, but you can go ahead and choose whichever kind of pumpkin you desire. After all, the orange vegetables aren’t only meant for decoration! The fresh flavors in this soup will remind you of what fall is all about! Oh, and did I mention it’s vegan?

To get the recipe, click next page.

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Rachael Ray: Pumpkin Soup Recipe Ingredients

Rachael Ray: Pumpkin Soup Recipe

Rachael Ray’s Pumpkin Soup is bursting with fall flavor and is perfect to make at home or serve at a pot luck. Plus, it’s vegan! (joyosity / Flickr)

  • 2 1/2 lbs pumpkin – peeled, seeded
  • salt
  • 4 shallots – chopped
  • 1 large bay leaf
  • pepper
  • 1/4 tsp allspice
  • 1 tsp ground cumin
  • 6 C vegetable stock
  • 1/2 lemon
  • 3 poblano peppers
  • olive oil cooking spray
  • 2 tbsp extra-virgin olive oil + a drizzle
  • 4 cloves garlic – chopped
  • few sprigs thyme and sage
  • few grates nutmeg
  • 1 tsp ground coriander
  • 1/4 C maple syrup
  • handful flat kale – stripped, sliced very thin
  • pepitas – toasted, to garnish

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Rachael Ray: Pumpkin Soup Recipe Directions

  1. Broil or char the peppers, then put them into a bowl and cover with foil
  2. Let the peppers cool, then seed, peel, and coarsely chop
  3. Preheat the oven to 425 degrees
  4. Dress the pumpkin with olive oil spray and salt
  5. Roast the pumpkin for about 20-25 minutes, until tender
  6. Heat the olive oil in a soup pot over medium-high heat
  7. Add the herbs, garlic, and shallots, then stir for 3-4 minutes to soften
  8. Add the spices and toast for about a minute
  9. Add the pumpkin and break up the pieces
  10. Add the chopped poblanos, syrup, and stock, then bring to a boil
  11. Remove the soup from the heat and puree with an immersion blender
  12. Once pureed, simmer for 20 minutes
  13. Add kale to the soup or add lemon, olive oil, and salt and pepper to raw kale and use it as a garnish
  14. Serve in shallow bowls, topped with pepitas

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