Pumpkin Soup

By Dglmedia

Ingredients

• 1 - 2 lbs baking pumpkin
• 2 tsp extra virgin olive oil
• 1 onion, chopped
• 1/2 cup of celery, chopped
• 2 cups milk
• 2 cups vegetable broth
• 2 tbsp fresh lemon juice
• 1/4 tsp cumin
• 1 pinch allspice
• 2 tbsp dry sherry (optional)
• salt and freshly ground pepper, to taste
• 2 tbsp pumpkin seeds, for garnish

Details

Servings 4
Adapted from harristeeter.com

Preparation

Step 1

Preheat the oven to 350°F.
Cut the pumpkin in half, scrape out the seeds, and place it on a baking sheet, cut-side down. Roast for 45 minutes or until tender.
In a small pan, sauté the onion and celery until onions are translucent.
Scoop the pumpkin pulp, put it into a large bowl and add the onion, celery, milk and broth. Stir to combine. Ladle mixture into a blender and puree it in batches. Strain the soup through a colander. Add the lemon juice, cumin, allspice and sherry. Season to taste with salt and pepper.
Reheat the soup; divide it among 4 warmed soup bowls and top with the pumpkin seeds.