Pumpkin Soup Recipe made with our rich and robust Roasted Garlic Olive Oil from Temecula Olive Oil Company
For the Pumpkin Soup:
Ingredients:
-2 Tbsp Roasted Garlic olive oil
-1 15 oz can pure pumpkin (you can roast fresh pumpkin if you prefer)
-1/4 tsp nutmeg
-1 /2 tsp cinnamon
-1/4 cup maple syrup or brown sugar
-Salt and black pepper to taste
-4 cups vegetable stock (or broth of choice)
-1/4 cup half and half or cream (if you want to keep this vegan, you can use coconut cream)
Instructions:
-In a large pot, heat olive oil over medium heat. Add in your pumpkin along with your spices and maple syrup (or sugar), and cook for 5 minutes, stirring often
-Add broth and stir to combine, then cover and allow soup to come to a boil
-Once boiling, uncover and lower the heat to medium-low. Allow the soup to simmer uncovered for ten minutes, or until soup thickens to your desired consistency
-Turn off the heat and add in your cream of choice. Stir to combine
-Serve plain or garnish with a drizzle of cream, pepitas, more garlic olive oil, and chili-garlic breadcrumbs(recipe below)
For the chili-garlic “breadcrumbs”:
Ingredients:
-1/2 cup Trader Joe’s Pumpkin Granola, or breadcrumbs of choice
-1 tsp olive oil
-3 cloves garlic, minced
-1 tsp crushed Calabrian chilies/red pepper flakes/chili oil (your choice)
-1/2 tsp dry thyme
-salt to taste
Instructions:
-If using Trader Joe’s Pumpkin Granola, crush or chop until it’s the texture of coarse breadcrumbs. (You can opt for breadcrumbs instead)
-In a pan, heat olive oil over medium heat. Add garlic and sauté until light golden brown, 45 seconds – 1 minute
-Add granola/breadcrumbs, chili, thyme, and salt. Toast for two minutes, stirring the whole time
-Take off the heat and add to your soup for a spicy, crunchy topping!
