Here’s a delicious Thanksgiving (or fall-time) soup recipe that you will love. I haven’t reinvented the wheel here, but instead am giving credit to Danielle Walker of “Against All Grain,” for this wonderful recipe.
I love a delicious soup as the starter for my Thanksgiving Day meal. But be sure to serve only a small portion (1/2 to 1 cup) so you are not too full for the rest of the meal. Starting your meal with a nutritious soup may also help you reduce your serving sizes of the other courses.
- 2-1/2 tablespoons extra virgin olive oil (divided)
- 1 sugar pumpkin (about 2 pounds, or 3 cups canned pumpkin) 2 teaspoons kosher salt (divided)
- ¼ teaspoon ground white pepper (divided)
- 2 carrots, chopped
- 1 small yellow onion, chopped
- 3 garlic cloves, peeled
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground ginger (or dried)
- ½ teaspoon ground allspice
- 1 bay leaf
- 3 cups bone broth
- 1 tablespoon maple syrup (brown sugar or honey will work too) ½ cup unsweetened almond milk
- ¼ cup light unsweetened coconut milk
- 2 ounces prosciutto, cut into thin ribbons
- 2 tablespoons sage leaves, chopped
- Preheat oven to 400 degrees.
- Cut the pumpkin in half, and remove the seeds and stringy pulp.
- Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then place them cut side down on baking sheet lined with parchment paper. Drizzle the pumpkins with 1 tablespoon of olive oil.
- Place in the oven and roast for 45 minutes to 1 hour until soft. Remove the pumpkin and set aside to cool enough for handling.
- Place the carrots, onions, and garlic on the same tray and roast for 15 minutes.
- In the meantime, heat 1-1/2 tablespoons olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add the broth, maple syrup, and all of the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf.
- Working in batches, puree the soup in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode.
- Return all of the soup to the pot, then add 1-1/2 teaspoon kosher salt and ⅛ teaspoon white pepper. Stir in the almond and coconut milk, then set the heat to low and keep the soup warm while you fry the prosciutto and sage.
- Heat 1/4 cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
Danielle has pictures of this recipe process at her website, so check them out. Enjoy!
Other Thanksgiving Day Courses: