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GoldLeaf Sugar Pumpkin Soup

Source of Recipe


Chef Mark Jorundson, Rocky Mountain Railtours






List of Ingredients



• 1 cup chopped onion
  
• 1 clove garlic, minced
  
• 3 Tbsp butter or margarine
  
• 1 bay leaf
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground allspice
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 4 cups vegetable broth
  
• 4 cups cubed sugar pumpkin, or other winter squash
  
• 4 Tbsp cranberry sauce
  
• Cilantro sprigs and roasted pumpkin seeds for garnish (optional)
  






Instructions



1. Cook the onion and garlic in the butter in a large saucepan or Dutch oven over medium-high heat. Add the bay leaf, cinnamon, allspice, salt, black pepper and vegetable broth. Bring to a boil, add the squash and simmer, covered, 10 to 15 minutes, or until the squash is tender but slightly firm.
   
   
2. Remove the bay leaf. With a slotted spoon, lift out 1 cup of the cooked squash cubes and set them aside. Purée the remaining soup and put it back in the saucepan. Add the reserved squash cubes and cook until the squash cubes are heated through.
   
   
3. Distribute the soup evenly among 4 warm soup bowls and top each bowl with a dollop of cranberry sauce. Garnish with roasted pumpkin seeds and cilantro sprigs, if desired.
   
   Serves 4