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Pumpkin Soup with Cilantro, Pomegranate, and Orange Zest Gremolata

Yana, babushkacooking.com
Print Recipe
Total Time 45 minutes
Servings 4

Equipment

  • Immersion blender, blender, or food processor

Ingredients
  

  • 1 Tb olive oil
  • 1 Tb butter
  • 1/2 medium onion, chopped (about 1 cup) Sweet or yellow
  • 2 garlic cloves, minced
  • 2 carrots, peeled, rinsed, sliced
  • 3/4 C chicken stock
  • 2 Lbs pumpkin puree See “Technicalities” for instructions
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 C heavy cream

Gremolata

  • cilantro leaves, roughly chopped You can use whatever greens you like!
  • pomegranate berries
  • orange zest

Instructions
 

  • Pre-heat the olive oil and butter over medium heat in a pot.
  • When hot, add onions and cook, stirring occasionally, until golden brown around the edges and/or translucent throughout. Add garlic, and cook for a few more minutes, until aromatic.
  • Add carrots, and cook for a few minutes, stirring occasionally.
  • Add pumpkin puree and chicken stock, cover, and bring to boil.
  • Once boiling, uncover, and cook until carrots are softened (at least 5 min).
  • Remove from heat and add spices and seasoning. Let sit, covered, off heat, while you prepare the topping.
  • Using an immersion blender, or food processor, puree the soup until smooth and return to the stove in the clean pot.
  • Whisk in cream.

Gremolata (traditionally lemon zest + garlic + parsley)

  • Chop the greens.
  • Zest one side of an orange.

Assembly

  • Pour soup into bowl.
  • Top in this order: greens, pomegranate, zest. That way even the smallest of toppings (zest) is visible in contrast with the greens and red pomegranate.