Pumpkin, Vanilla and garlic soup


Spring is here and the weather is lovely. While I was knitting I got hungry and decided to prepare something light. You can not knit with an empty stomach after all.

In the last few weeks for some reason I have been craving soups, creamy delicious soups. So the other day I borrowed a couple of books of Irish cooking from the library. I think I got excited about St. Patrick’s day and my husband heritage. Anyway this is a simple but delicious soup, so fragrant too.

This recipe is adapted from the book “The Irish Pub cookbook” by Margaret M. Johnson.

I made a little adjustments to make it easier.

1 teaspoon of vanilla extract or 1 vanilla bean

2 tablespoons of olive oil

2 small onions chopped

2 pounds of pumpkin, Hubbard or butternut squash, peeled, seeded and chopped in 1-inch pieces.

2 cups of low sodium chicken broth

2 cups of fat free  half-and-half

sea salt and fresh ground pepper to taste

Split the vanilla bean pod, remove the seeds and set the pod and seeds aside. In a large saucepan over medium heat cook the onions with the olive oil for about 3-5 minutes until soft but not browned. Add the garlic and cook for 1-2 minutes more.  Add the pumpkin, chicken broth, vanilla bean pod ( but not the seeds) or vanilla extract and cook covered for 20-25 minutes, or until pumpkin is tender. Purée until smooth, whisk in half-and-half, season with salt and pepper. Stir in vanilla seeds if you have them and simmer until heated through. Ladle soup into shallow bowls and serve.

Yummy! it is so good. Enjoy!


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