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Spiced Pumpkin Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
1 cup 62g / 2.2ozOnions - diced
1   Leek, white part only - sliced
1 1/2 teaspoons 7.5mlCurry powder
2   Reduced-sodium chicken broth - (14 1/2 oz ea)
1   Pumpkin - (29 oz)
2 tablespoons 30mlUnsalted butter
3/4 cup 177mlMilk
2 tablespoons 30mlBrown sugar
  Salt - to taste
  Freshly-ground black pepper - to taste
  Cayenne pepper - to taste
  Glazed Pumpkin Seeds - (optional)
1/2 cup 118mlHeavy cream - whipped
  Chervil leaves or snipped chives - for garnish

Recipe Instructions

In 3-quart saucepan, heat oil over medium heat. Add onions, leek and curry powder. Cook for 10 minutes, being careful not to brown. Add chicken broth and pumpkin puree. Bring to boil, reduce heat and simmer 5 minutes.

Add pumpkin mixture and butter to container of electric blender, filling up to 4-cup capacity mark or as manufacturer directs. Remove or open center of lid, and begin blending at lowest speed. Blend in batches, if necessary. Blend until smooth.

Return to saucepan. Bring just to boil over medium-low heat. Mix in milk and brown sugar. Season with salt, pepper and cayenne.

For Glazed Pumpkin Seeds: Coat sheet of foil with vegetable cooking spray or butter. In 9-inch nonstick skillet, heat 1/2 cup pumpkin seeds, 3 tablespoons water and 1 tablespoon sugar. Bring to boil and cook, stirring occasionally, until liquid is thoroughly absorbed and seeds begin to brown, being careful not to burn. (Caution: Toward end of cooking, hot seeds may pop out of pan.) Transfer to foil in single layer; cool.

To serve, ladle soup into bowls and garnish with a generous tablespoon of glazed pumpkin seeds, a dollop of whipped cream and chervil leaves.

This recipe yields 4 to 6 servings.

Nutritional Analysis Per Serving: 420 calories; 27 g fat; 65 mg cholesterol; 8 g protein; 36 g carbohydrates; 8 g dietary fiber; 730 mg sodium.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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