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| Mediterranean Pumpkin Soup Recipe |
| Written by Dede Med |
Mediterranean Pumpkin Soup Recipe

Total Time:
Prep Time:
Cook Time:
Yield: 4-6
Level: Easy
Ingredients
- 3 cups cooked or canned pumpkin
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 tbs fresh chopped sage
- 1/2 cup cooked mashed potato or potato flakes (used to thicken soup if necessary)
- 1 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 2-3 tbs sugar
- 1/2 tsp salt
- 1 veggie or chicken bullion or use broth or veggie bullion
- 3 tbs olive oil
- 1/2 to 1 cup heavy cream
- toasted sunflower seeds for garnish
- croutons for garnish
- 5 cups water or broth (omit bullion if using broth)
Directions
If using fresh pumpkin, cut pumpkin in half, take out seeds and pulp, place cut side down on a baking sheet, cover with aluminum foil and cook in a preheated 400 degree oven for 45 minutes. To used pumpkin just scoop out with a spoon the pumpkin leaving skin behind.In a pot on medium heat add olive oil, onions, carrots, celery and sage and saute for 5 minutes. Next add 3 cups water and bullion (or 3 cups of broth) and cook for 15 minutes on medium heat. Next using a hand blender or food processor blend all of the cooked veggies and cooked pumpkin until smooth, then return to pot and cook back on medium heat. Add 2 cups of water or broth. At this point you can add the cooked mashed potato or potato flakes if you want to thicken the soup. Next add cumin, coriander, cinnamon, turmeric, ginger, nutmeg, sugar, salt and cook for 10 minutes. Next, add the cream and cook for 5 minutes. Serve in a nice bowl and garnish with croutons and toasted sunflower or pumpkin seeds.
Mediterranean Pumpkin Soup Recipe
Ingredients
- 3 cups cooked or canned pumpkin
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 tbs fresh chopped sage
- 1/2 cup cooked mashed potato or potato flakes (used to thicken soup if necessary)
- 1 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 2-3 tbs sugar
- 1/2 tsp salt
- 1 veggie or chicken bullion or use broth or veggie bullion
- 3 tbs olive oil
- 1/2 to 1 cup heavy cream
- toasted sunflower seeds for garnish
- croutons for garnish
- 5 cups water or broth (omit bullion if using broth)
Directions
If using fresh pumpkin, cut pumpkin in half, take out seeds and pulp, place cut side down on a baking sheet, cover with aluminum foil and cook in a preheated 400 degree oven for 45 minutes. To used pumpkin just scoop out with a spoon the pumpkin leaving skin behind.In a pot on medium heat add olive oil, onions, carrots, celery and sage and saute for 5 minutes. Next add 3 cups water and bullion (or 3 cups of broth) and cook for 15 minutes on medium heat. Next using a hand blender or food processor blend all of the cooked veggies and cooked pumpkin until smooth, then return to pot and cook back on medium heat. Add 2 cups of water or broth. At this point you can add the cooked mashed potato or potato flakes if you want to thicken the soup. Next add cumin, coriander, cinnamon, turmeric, ginger, nutmeg, sugar, salt and cook for 10 minutes. Next, add the cream and cook for 5 minutes. Serve in a nice bowl and garnish with croutons and toasted sunflower or pumpkin seeds.
This soup combines the wonderful savory flavors of fall with the Mediterranean to warm you up. It combines fresh ingredients with inspiring spices that go together to make this Pumpkin Soup so flavorful. It can be served with some crusty bread or croutons.
that looks good...well done DeDe :)
By: saharabeauty1
By: saharabeauty1
you will love this dish :)
By: dedemed
By: dedemed
lovely!
By: liveinmymusic
By: liveinmymusic
HAPPY COOKING!
By: dedemed
By: dedemed
you should definitely only use fresh sage, it adds wonderful flavor to everything!
By: dedemed
By: dedemed
Recipe is up now, enjoy :)
By: dedemed
By: dedemed
your husband is lucky to have a pretty cook like u :D
By: Ezldor
By: Ezldor
I'm going to try this recipe. It looks great. I never thought of using mashed potato flakes to thicken a soup. That is a brilliant tip and I will use it for other soups!
By: evewrites3
By: evewrites3
This looks so good. Can I use fresh sage? I happen to have some I'm growing. Thanks for this recipe!
By: lisam25
By: lisam25
go to her website- on there she has all the recipes :)
By: heavend89
By: heavend89
Hey DeDe I can't find the recipe on your website. This soup sounds so good and wanted to make it today but not sure on the amount of ingredients to put. Thanks so much!!!
By: manalbsharat
By: manalbsharat
I was just wondering if you have the written version of this recipe, because at the momment i am unable to watch videos on my computer! it sounds yummy! just to today i was chatting with a friend and we were discussing how nice pumpkin was! my friend said that they love pumpkin pie (never had that before)Last time i had pumpkin soup was at my father's house, my stepmother cooked it, it was so yummy!
By: daisyflower22
By: daisyflower22
We're on 
DEDE'S RECIPES
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