Pumpkin soup in a pumpkin tureen with a healthy twist
By: Julie Cecchini
Published: Thursday, November 20, 2014 - 6:16pm

Ingredients




6 cups vegetable stock
2 cups pumpkin puree
1 cup thinly sliced onion
1 clove garlic, minced
1 tbsp Plimoth Plantation Seasoning
1 medium sugar pumpkin
1/2 cup yellow split peas
1/2 cup  soy cream
Chopped fresh flat-leaf parsley to garnish

Preparation

1 In a covered saucepan, heat the stock, pumpkin puree, onion, garlic, yellow split peas and Plimoth Plantation Seasoning to boiling; reduce heat and simmer, uncovered, 1 hour. 2 Measure out cream and allow it to come to room temperature while your soup is simmering. 3 Preheat oven to 350F degrees. 4 Cut the top off the sugar pumpkin and remove the seeds. 5 Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. 6 Carve out about 2 cups of the pumpkin meat and mash with a potato masher and add it to the simmering soup. 7 If you want the texture of your soup to be silken use an immersion blender in the pot for a final puree. 8 Stir in cream and  simmer for another 10 minutes. 9 Place the warmed sugar pumpkin on a platter; ladle the soup in. 10 Garnish with parsley and serve hot.

About

he dish offers a glamorous presentation and earthy balance to a meal.   Pumpkins are full of health benefits on their own.