Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/graham-elliot
Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Elliot calls this soup one of his favorites.
Ingredients
- 10 whole cloves
- 2 whole star anise
- 1 stick cinnamon
- 2 whole allspice berries
- 5 whole black peppercorns
- 1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, diced
- 5 cloves garlic, thinly sliced
- 2 stalks celery, diced
- 1 medium leek (white and pale green parts only), thoroughly washed and diced
- 3 (15-ounce) cans solid-pack pumpkin (not pie filling)
- 1/2 teaspoon freshly ground nutmeg
Instructions
- Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
- In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
- Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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