Recipe: Spiced Pumpkin Soup
Ingredients: (6 servings)
8 chamomile tea bags
6-1/2 cups water, divided
1 large red onion, chopped
2 tbsp extra virgin olive oil
3 large cloves of garlic, finely chopped
1-1/2 tbsp ground cumin
1/8 tsp cayenne pepper (option)
2 tbsp light or dark brown sugar, lightly packed
1 can (29 ounces) pumpkin
1 tbsp salt, or to taste
Freshly ground black pepper to taste
3/4 cup sour cream or plain yogurt, for garnish (optional)
Sliced chives, for garnish (optional)
Preperation:
1. Bring 4-1/2 cups water to a boil; pour over tea bags; cover; steep for 6 minutes; reserve.2. Saute onion in oil over medium-low heat until soft, about 3 minutes. Stir in garlic, cumin, and cayenne, stirring constantly until mixture is aromatic, about 1 minute.
3. Stir in tea, remaining 2 cups water, pumpkin, sugar, and 1 tbsp salt. Simmer, stirring occasionally, until mixture reduces and lightly coasts the back of a spoon, about 20 minutes. Season to taste with salt and freshly ground pepper.
4. Serve in individual soup bowls. Garnish each with a dollop of sour cream or plain yogurt and sprinkle of chives.
Tips:
Use a heavy saucepan or soup kettle to prevent soup from scorching as it simmers.
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