Wednesday, October 3, 2012

Best Pumpkin Soup Recipe Ever!

Pumpkin and Soy Chorizo Stew

 1 small pumpkin
2 cups chopped onion
1 Tbsp. minced garlic
2 celery ribs, chopped
1 carrot, chopped
½ cup Soy Chorizo (Love this!!)
1 medium tomato, chopped
1 tsp. cumin
1 ½ -2 cups vegetable broth
salt and pepper for seasoning
Crumbled Cotija cheese for garnish

Preheat oven to 375˚F. Place pumpkin on a baking pan and pierce a few times with a fork. Bake for 35-45 minutes until tender, but not too soft. Pumpkin shell should hold its shape in order to hold soup.
Once tender, remove from oven and let cool until it can be handled. Use a small paring knife to cut top off pumpkin. Carefully remove seeds (save if desired) and scoop out pulp, leaving about a 1/2-inch shell; place in a bowl, mash and set aside.

Heat olive oil in a soup pot. Sauté onion, garlic, celery and carrots for 8-10 minutes over medium heat.

Add soy Chorizo and sauté for another 5 minutes; add tomato, cumin and reserved pumpkin. Add broth as desired and season with salt and pepper.  Use an immersion blender to puree part of stew, leaving soup chunky .

Heat through and serve soup in pumpkin shell if desired.

Garnish with crumbled Cotija Cheese!!

1 comment:

  1. Your presentation is amazing!! I love this. I am on the hunt for a pumpkin/cashew soup. I NEED to find one. I've been craving it since someone mentioned the idea a few weeks ago!