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Recipes

Jerri's Pumpkin Soup

Jerri's Pumpkin Soup
Originally this was my friend Diane's recipe, but I altered it a bit. I've often made this soup in very large quantities, when feeding vast amounts of people, at this time of year. I've become famous for this. People love it, and demand it every year for annual get-togethers. A sure winner--guaranteed!

Submitted by: Jerri from Evanston, IL
Yield: 2 to 6 servings -- depending on level of greediness

Spices

Featured in this Recipe

ground cumin seeds

Ground Cumin Seeds

$6.49

Jar, 1/2 Cup, 2.2 oz.
parsley flakes in a bowl

Parsley Flakes

$3.99

Jar, 1/2 Cup, 0.3 oz.

Ingredients

Preparation Instructions:

Heat the olive oil in a large pot. Add the pumpkin, carrots, onion and cumin. Saute 5 minutes, stirring.

Add flour and cook 1-2 minutes, stirring constantly. Gradually stir in chicken broth, salt, and hot sauce. Bring to a boil, cover, reduce, and simmer about 25 minutes.

Cool, puree in food processor, and return to pot. Heat well and adjust seasonings. Serve with fresh, or dried parsley, as a garnish.

Enjoy!

Helpful Hints

I like to double or triple the amount of cumin and hot sauce in the recipe.

Rating:
Based on 1 reviews

Customer Reviews

Debbie S

I did not have regular cumin on hand, so used black cumin and added 1 tablespoon of ground turmeric.
Tasted wonderful and will surely make again!
My daughter a can of corn for color