Pumpkin Soup In A Pumpkin Tureen With A Healthy Twist

Pumpkin Soup In A Pumpkin Tureen With A Healthy Twist


6 cups vegetable stock
2 cups pumpkin purée
1 cup onions (thinly sliced)
1 clove garlic (minced)
1 tablespoon seasoning (Plimoth Plantation)
1 sugar pumpkin (medium)
1/2 cup yellow split peas
1/2 cup soy cream
flat leaf parsley (Chopped, to garnish)


1In a covered saucepan, heat the stock, pumpkin puree, onion, garlic, yellow split peas and Plimoth Plantation Seasoning to boiling; reduce heat and simmer, uncovered, 1 hour.
2Measure out cream and allow it to come to room temperature while your soup is simmering.
3Preheat oven to 350F degrees.
4Cut the top off the sugar pumpkin and remove the seeds.
5Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
6Carve out about 2 cups of the pumpkin meat and mash with a potato masher and add it to the simmering soup.
7If you want the texture of your soup to be silken use an immersion blender in the pot for a final puree.
8Stir in cream and simmer for another 10 minutes.
9Place the warmed sugar pumpkin on a platter; ladle the soup in.
10Garnish with parsley and serve hot.
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