Golden Pumpkin Soup
Updated Nov. 15, 2022
- Total Time
- About 1 hour 45 minutes
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Ingredients
- 2½pounds pumpkin or hubbard squash, seeds removed
- 3tablespoons olive oil
- 1tablespoon cumin
- 2teaspoons dried marjoram
- 1teaspoon turmeric
- 2tablespoons butter
- 1large leek, including some tender green, chopped
- ½large head green cabbage, chopped
- 4cups chicken stock
- ¼cup dry sherry
- ½cup cooked white rice or riso
- Salt and freshly ground black pepper to taste
- 1tablespoon chopped fresh chives
- 1tablespoon chopped fresh tarragon
Nutritional analysis per serving (6 servings)
302 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 8 grams protein; 1179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Cut the pumpkin into 2-inch pieces, leaving the skin on. (You should have 6 cups.) Arrange in a shallow baking pan just large enough to fit pieces in a single layer; toss with the olive oil, cumin, marjoram and turmeric. Bake until tender, about 1 hour, stirring halfway through. Add ¼ cup of water if the pieces stick or burn.
- Step 2
Meanwhile, in a large pot, melt the butter over medium heat. Add the leek and sauté 5 minutes or until tender. Add the cabbage, cook 5 minutes, then add the chicken stock and bring to a boil. Reduce the heat and simmer until cabbage is tender, about 15 minutes. Set aside.
- Step 3
When the pumpkin is done, transfer it to a large plate. Set the baking pan over medium heat; add the sherry and cook 1 minute, scraping up the browned bits, and stir into the cabbage mixture.
- Step 4
Peel the pumpkin. Purée it in a food processor with ½ cup of the cabbage mixture. Add the puréed pumpkin to the remaining cabbage mixture and bring to a boil. Reduce the heat and add the rice. Simmer 2 to 3 minutes; season with salt and pepper. Ladle into 6 bowls; sprinkle with the chives and tarragon.
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