This month I want to surprise you… with a soup recipe. After Halloween, we don’t always know what to do with the leftover pumpkins. And since it’s pumpkin season (you can make this recipe with any type of pumpkin), I thought it would be perfect. Is there anything more comforting than a bowl of soup in the fall?
Date puree in soup? Oh yeah ! The soup isn’t sweet, but it’s seasoned just enough. In fact, dates are perfect for adding a rounded flavor to the mouth… without added refined sugar. Trust me, I’m sure you’ll love it.
Since the recipe is from my new book MIAMSKI! We cook as a family (page 84). I decided to introduce you to the accessible tone I used in the book. Maybe this will give you some ideas…
Book available everywhere.
Why “pot soup”? Because I think the idea of offering pot soup to the people you love is a delicious idea. Do not you think so?
Photo provided by Madame Lariski
Servings: 7 servings of 250 ml | Preparation: 25 minutes | Cooking time: 45 minutes
INGREDIENTS
15 ml (1 tbsp) vegetable oil
1 onion, chopped
75 g (1⁄4 cup) date puree
5 ml (1 tsp) ground cinnamon
2.5 ml (1⁄2 tsp) ground nutmeg
1⁄4 tsp. 1 tsp allspice
pinch of salt
900 g (8 cups) chopped pumpkin flesh (without peel)
900 ml (3 3/4 cups) chicken or vegetable stock
75 g (1⁄2 cup) peeled pumpkin seeds
HOW DO YOU ?
- Pour the oil into a large pot and heat over medium heat.
- Add the onion and cook, stirring, for 3 minutes.
- Add date puree, cinnamon, nutmeg, allspice, salt, pumpkin pulp and broth of your choice.
- Let everything simmer for about 30 minutes.
- Put the mixture in the container of a good blender and add the pumpkin seeds.
- Put the lid on and make sure the blender is securely closed.
- Mix the preparation until a homogeneous consistency is obtained.
- So. Served hot, this soup is a delight!
- Have you ever thought about giving soup as a gift? Giving the gift of pot soup is heartwarming!
For 1 serving
- Energy 145 cal
- Protein 6 g
- Carbohydrates 17g
- 3g fiber
- Fat 8g