Recipe: Chef Jo Gosiaco's healthy Pumpkin Carrot Soup
MANILA, Philippines — When you feel a bit heavy and lethargic, it’s always good to cleanse your body by eating light and healthy.
And a good way to start doing so is by consuming delightfully flavorful but healthy soups, such as this recipe by Chef Jo Gosiaco: Pumpkin Carrot Soup with Slivered Almonds. This was one of the featured dishes during the California Produce, Endless Possibilities cooking demonstration organized by Heritage Dried Fruits and Nuts. It is her take on the classic Cream of Pumpkin Soup, adding carrots for more color, flavor and health.
Pumpkin Carrot Soup with Slivered Almonds
Ingredients:
For the vegetable stock:
1 Tbsp. olive oil
2 pcs. white onions, roughly chopped
3 stalks celery, roughly chopped
1 pc. large carrot, roughly chopped
3 cloves garlic, peeled
1 stalk leek, white part only, roughly chopped
2 Tbsps. light brandy or white wine
8 cups water
1 pc. bay leaf
3 stalks parsley, stalks only
3 stalks basil, stalks only
1/2 Tbsp. whole black peppercorns
Pnch of nutmeg salt and pepper to taste
Procedure:
1. Heat pan, then add oil. Sauté onions, celery, carrot, garlic and leeks over medium heat for a few minutes. Be sure not to brown the vegetables.
2. Add brandy or wine, and cook off alcohol.
3. Once alcohol is cooked off, add water, herbs and peppercorns.
4. Gently simmer for 15 to 20 minutes, uncovered.
5. Remove from heat and strain. Let cool.
For the soup:
1 Tbsp. olive oil
2 pcs. white onions, diced
2 cloves garlic
4 cups diced pumpkin
2 pcs. large carrots, diced
1/2 cup Heritage slivered almonds, blanched
salt and pepper to taste
1 Tbsp. light brandy or white wine
4-5 cups vegetable stock
pinch of grated nutmeg
Procedure:
1. Heat pan, then add oil. Sauté onion and garlic over medium heat. Add pumpkin, carrots and almonds. Sauté for a few minutes, cooking until the vegetables sweat. Season with a pinch of salt and pepper. Stir.
2. Add brandy and cook off the alcohol.
3. Once alcohol is cooked off, add stock and gently simmer for 25 to 30 minutes, covered.
4. Remove from heat and strain. Let cool for 15 minutes. Using a food processor or blender, puree the vegetables with the stock in batches.
5. Return the puree to the pan. Add a pinch of grated nutmeg and season to taste. If consistency is too thick, add a ladle of vegetable stock.
