Pumpkin Soup

Adult Cooking Classes Downtown Ottawa

This nourishing fall Pumpkin Soup is a snap to make. We like to serve it with Smoked Paprika Pumpkin Seeds.

Pumpkin Soup

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Pumpkin Soup

Serves 4

1- 3 pound pumpkin

3 tablespoons PC New World EVOO Extra Virgin Olive Oil

½ teaspoon nutmeg

½ teaspoon PC Black Label Cinnamon Spice

2 tablespoons PC New World EVOO Extra Virgin Olive Oil

2 medium onions, sliced

2 cloves garlic, peeled

1 box PC Organics Vegetable Broth

 

  1. Preheat oven to 350 F.
  2. Cut the pumpkin in half. Remove seeds and save.
  3. Remove the skin and cut pumpkin into chunks.
  4. Place pumpkin on a baking pan. Drizzle with 3 tablespoons of olive oil.
  5. Sprinkle pumpkin with spices. Roast in the oven for 45 minutes, stirring occasionally.
  6. In a large saucepan, heat 2 tablespoons of olive oil.
  7. Add the onion and garlic. Cook over medium heat, stirring for 10 minutes.
  8. Meanwhile, in another saucepan, heat the vegetable stock.
  9. Add the roasted pumpkin to the onions and garlic. Pour over the warm stock.
  10. Blitz with an immersion blender.
  11. Serve with sour cream, toasted pumpkin seeds and croutons.