Pumpkin Soup with Maple Syrup and Horseradish
Sweet but with a zing. This simple pumpkin soup was very tasty. The horseradish gave it a bit of a zing, while the maple syrup brought out the sweetness of the pumpkin. The other spices are also quite important to the flavor of the soup. We really enjoyed this soup.
Serving Size: 4
- 1 uchi kuri or butternut pumpkin (2-3 pounds)
- 3/4 cup vegetable bouillon
- 1 leek, with and light green parts, sliced
- 2 Tbs, olive oil
- 3/4 cup soy cream
- 4 teaspoons prepared horseradish
- 2 tablespoons maple syrup
- 1/2 teaspoon cardamom, ground
- 1/4 tsp.cloves, ground
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- Cut the pumpkin and remove the seeds.
- Cut the pumpkin into bite sized pieces.
- Place the pumpkin in a large pot with 3/4 cup vegetable bouillon.
- Add the sliced leek and cook until the pumpkin begins to soften.
- Add the cardamom, cloves and nutmeg.
- Puree the soup to a smooth consistency.
- Add the maple syrup, soy cream and horseradish.
- Season to to taste with salt and pepper and perhaps a bit more maple syrup if you wish it to be sweet.
adapted from http://seriouslygood.kdweeks.com/(…)