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Pumpkin Garlic Soup

An Extra Virgin Olive Oil and White Balsamic Condimento Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

90 minutes

Serves

6-8 people

Ingredients

  • 1 teaspoons celery salt
  • 2 teaspoons Pumpkin Spice White Balsamic Condimento
  • 4 shallots
  • 2 heads roasted garlic (use 1 for milder flavor)
  • 3 apples
  • 1 small red onion
  • 2 stalks celery
  • 1 leek
  • 9 cups of fresh pumpkin (about 2 pumpkins)
  • 4 cups chicken broth (vegetable broth for vegetarians)
  • 1/2 teaspoon curry
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

  • Chop the top of the garlic heads off, drizzle each with 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil and place on a cookie sheet. Cover garlic loosely with aluminum foil and place in the oven for about 30-45 minutes or until garlic is very soft.
  • Chop the onions and shallots. Using a non-stick pan, caramelize them slowly with 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil. Because you use very little oil, they must be cooked slowly so they don't burn.
  • While the garlic is roasting and you're carmelizing the onions, clean the pumpkins. Cut in half, scoop out the seeds, peel them with a very sharp peeler (it's hard work), and chop them into large chunks.
  • Peel and core the apples. Clean and chop the leeks and celery.
  • Squeeze the garlic out of their wrappers, add to large soup pot along with the pumpkin, broth, apples, onion, celery, shallots, spices and Pumpkin Spice White Balsamic Condimento.
  • Bring soup to a boil and then lower temperature immediately to low or medium low heat. Cook, covered, for about an hour. Stir occasionally. All ingredients should be thoroughly cooked and very soft.
  • Using a hand blender, blend all the soup ingridients to a nice thick consistency.
  • Add salt and pepper to taste. Serve immediately with a dollop of sour cream, some kind of crunchy bread or crackers.
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