spiced butternut-pumpkin soup
My husband and I went to a fantastic little cafe in Klamath Falls Oregon called Nibbley's. They served a pumpkin soup. I asked for the recipe but they said "no" so we made our own. It's not exactly like the one we had at Nibbley's but it's pretty good ;)
yield
10 +
prep time
45 Min
cook time
30 Min
method
Stove Top
Ingredients For spiced butternut-pumpkin soup
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2 Tbspbutter
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1onion, diced
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1red bell pepper, chopped
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3garlic cloves, minced
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2 Tbspfinely grated ginger
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1butternut squash, peeled and cubed (1 3/4 lb)
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1small pumpkin, peeled and cubed (1 3/4 lbs)
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1sweet potato, peeled and cubed
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1granny smith apple, peeled and cubed
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132 oz container of chicken broth
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2bay leaves
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1 1/2 tspred curry paste
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1/2 tsppepper
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3/4 cwhipping cream
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1 Tbsplime juice
How To Make spiced butternut-pumpkin soup
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1Melt butter in Dutch oven over med-high heat; add onion and red pepper. Saute 8 minutes or until onion is golden. Stir in garlic and ginger, cook 1 minute. Add squash and next 7 ingredients and 4 cups water. Bring to boil; reduce heat to med-low, simmer 20 minutes.
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2Remove from heat and let stand 30 minutes. Stir occasionally. Remove and discard bay leaves.
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3Process soup in batches in a blender until smooth. Return to Dutch oven and stir in cream. Simmer over med-heat; stir in lime juice and season with salt and pepper to taste.
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