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Ingredients
- • 5 carrots, chopped (1 1/2 cups)
- • 1 large onion, chopped
- • 2 garlic cloves, minced
- • 1 Turkish or 1/2 California bay leaf
- • 3 tablespoons extra-virgin olive oil
- • 1 4- to 4 1/2-pound pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
- • 1 teaspoon salt
- • 3/4 teaspoon ground cumin
- • 1/4 teaspoon black pepper
- • 5 cups reduced-sodium chicken broth (40 fluid ounces)
- • 3 1/2 cups water
Preparation
Step 1
Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.