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Spiced Pumpkin Soup with Chamomile

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 6)

  • 8 chamomile tea bags
  • 6 1/2 cups water, divided
  • 1 large red onion, chopped
  • 2 tablespoons Núñez de Prado Extra Virgin Olive Oil
  • 3 large cloves garlic, finely chopped
  • 1 1/2 tablespoons ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 tablespoons light or dark brown sugar, lightly packed
  • 1 can (29 ounces) pumpkin
  • 1 tablespoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 3/4 cup sour cream or plain yogurt, for garnish (optional)
  • Sliced chives, for garnish (optional)

DIRECTIONS

Bring 4 1/2 cups water to a boil; pour over tea bags; cover; steep for 6 minutes; reserve.

Sauté onion in oil over medium-low heat until soft, about 3 minutes. Stir in garlic, cumin, and cayenne, stirring constantly until mixture is aromatic, about 1 minute.

Stir in tea, remaining 2 cups water, pumpkin, and 1 tablespoon salt. Simmer, stirring occasionally, until mixture reduces and lightly coats the back of a spoon, about 20 minutes. Season to taste with salt and freshly ground pepper.

Serve in individual soup bowls. Garnish each with a dollop of sour cream or plain yogurt and a sprinkle of chives.

 

Browse all of our classic DHC recipes

Tips:
  • For a smoother texture, purée soup.
  • Surprisingly, canned and frozen produce tends to be slightly more nutritious than fresh because it's processed within hours after harvesting—fresh fruits and veggies may take days to get to the store. Soup is a terrific way to make use of the convenience of quality canned and frozen foods.
  • Use a heavy saucepan or soup kettle to prevent soup from scorching as it simmers.