This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Playing11031_Pumpkin Soup
11031_Pumpkin Soup
How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…
How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…
It IS Possible to Change Your Metabolism For Weight Loss—Doctor …
How Brown Fat Is Good For You + Can Burn The Bad Stuff Away
How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…
How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…
Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher
Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…
Style Pro Stacy London + Rach's Bacon and Beef Chili
B-L-T Burger Night + "The View" Host Sara Haines
Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…
How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …
My Teenager Seems So… Distant. When Should I Worry?
Youth Development Expert Answers Most-Asked Parenting Questions
How to DIY a Wine Rack Using Common Hardware Store Items
11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…
How to Make Key Lime Pie Cookie Cups
How to Make Brie Bites | Easy Appetizer | David Burtka
How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…
Ingredients
3 poblano peppers
2 1/2 pounds pumpkin (I use 1/2 cheese pumpkin), peeled and seeded
Olive oil spray
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil, plus a drizzle
4 shallots, chopped
4 cloves garlic, chopped
1 large bay leaf
A few sprigs each of thyme and sage
Pepper
A few grates nutmeg
1/4 teaspoon allspice
1 teaspoon (1/3 palmful) ground coriander
1 teaspoon (1/3 palmful) ground cumin
1/4 cup maple syrup
6 cups vegetable stock
A handful flat kale, stripped and very thinly sliced
1/2 lemon
Pepitas, toasted, for garnish
Yield
Serves: 4
Preparation
Broil peppers or char over an open flame on a gas burner. Place peppers in a bowl and cover with foil. Let cool then seed, peel and coarsely chop.
Preheat oven to 425°F.
Dress the pumpkin with olive oil spray and salt; roast to tender, about 20-25 minutes.
Heat EVOO in a soup pot over medium-high heat; add shallots, garlic and herbs. Stir 3-4 minutes to soften; add spices and toast 1 minute. Add pumpkin and break it up the pieces with a spoon. Add syrup, chopped poblanos and stock, and bring to a boil.
Remove soup from heat and purée with stick immersion blender then simmer 20 minutes.
Add kale to soup or dress raw kale with lemon, EVOO, salt and pepper to garnish. Serve in shallow bowls and top with pepitas.
Kezia Williams, the CEO of the Black upStart who teaches Black entrepreneurs how to create successful small businesses, shares ways to save money on gas.