New Twist on a Traditional Thanksgiving Dish
At the heart of the the traditional Thanksgiving celebration is something everyone loves…FOOD! Turkey (or ham), mashed potatoes, etc., all adorn our holiday table. The traditional dishes are delicious; however, I like to keep things exciting so I add a little “twist”to our traditional Thanksgiving fare. My latest experiment involves moving the pumpkin from the dessert table and transforming it (from a pie) into a savory pumpkin soup. When I want get extra “cute”, and bring a smile to my families’ faces, I’ll serve the soup in hollowed out pumpkin.
Pilgrim’s Pumpkin Soup (Directions): Heat oil in a large ss stock pot over medium heat. Add onions and garlic then cook and stir until onions begin to soften, about 3 minutes. Stir in ginger and cumin then cook 30 more seconds. Add pumpkin and remaining ingredients then mix well. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until pumpkin is tender. Working in batches, transfer soup to a blender or food processor and puree to smooth. Return soup to pot and heat thoroughly. Serve soup hot with a dollop of yogurt and a sprinkle of chopped cilantro, if desired.
Ingredients
* 2 teaspoons olive oil
* 1 cup chopped onions
* 1-1/2 teaspoons minced garlic
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon ground cumin
* 6 cups peeled and cubed pumpkin
* 2 cups vegetable broth
* 1 1/2 cups unsweetened carrot juice
* 1/4 cup frozen apple juice concentrate
* 1 teaspoon grated orange zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon cinnamon
* Garnish:
* Yogurt
* Chopped cilantro to taste