Chef Kelly Unger soup recipes, comfort food

Soup can be restorative, comforting, energizing and healing. It can start a meal or be a meal. Eat more soup!

Farmer's Market Roasted Pumpkin Soup

1 medium pumpkin or 2 halves of different medium pumpkins to add depth of flavor. I love Winter Luxury and Kabocha but use what is available.

1 large sweet potato, scrubbed, leave skin on, cut in half

4 large carrots, scrubbed, leave skin on, ends removed, cut into thirds

1 large red onion, rough chopped

2 -3 32 oz boxes low sodium chicken broth

salt, pepper, olive oil

spices of your choice - fresh ginger, ground ginger, pumpkin pie spice, nutmeg

Preheat oven to 350 degrees. On a large cookie sheet covered in tin foil, place your quartered and de seeded pumpkin and halved sweet potato. Drizzle with olive oil and salt. Bake until soft, about 30 to 45 minutes. In a large soup pot, saute your diced red onion in olive oil until browned. Turn heat down to low and add your spices to warm and blossom in about a tablespoon of oil for 1 minute. Add carrots and chicken broth. Turn heat up to high and add your roasted pumpkin flesh (use a spoon to scoop flesh away from the skin if using a thick skinned pumpkin) and sweet potato. Season with salt and pepper to taste. Stir, bring to a boil, reduce to a simmer and cook for 15 to 20 minutes. Turn off heat and blend with an immersion blender. Taste, adjust seasonings, add more chicken broth if necessary to achieve desired thickness and serve with a garnish of the reserved roasted seeds. Enjoy!

September Soup

2 large tomatoes, medium dice

1 large red pepper, diced

1 to 2 frying peppers, sliced in rings (optional)

1 xlg red onion

Corn from 2 fresh ears plus 4 more cobs

1 large yellow potato, medium dice

1 large red potato, medium dice

3 medium carrots, medium dice

4 cloves of garlic, minced

2 teaspoons kosher salt

10 cups water

Olive oil for sautéing

Freshly ground black pepper to taste

In a large soup pot saute onions, peppers and corn in olive oil with 1 teaspoon of salt over medium high heat until lightly browned. Add the garlic and cook 1 minute more, add several grinds of freshly ground black pepper to taste and stir. Add the 10 cups of water, all 6 cobs of corn, 1 teaspoon of salt and the rest of the vegetables. Bring to a boil, reduce to a simmer, cover pot and simmer for 30 minutes. Taste soup and adjust seasonings. Continue to simmer if necessary until vegetables are tender. Remove corn cobs, give the pot a stir and serve.