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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lovely fresh pumpkin, transformed into a delicious Mexican-style soup. Your family will love this :+D Ingredients:
4 cups pumpkin pulp canned or fresh cooked |
1 large onion, halved |
1/4 cup butter or corn oil |
1/2 tsp cumin |
1 1/2 tsp salt or to taste |
1 cup heavy cream |
1 cup half and half cream |
2 1/2 cups chicken stock |
3/4 tsp of chili pepper, ground |
2 tsp lemon juice |
1/2 tsp lemon zest |
1 tsp dill |
1/2 cup crema or creme fraiche (optional) |
1/2 cup chopped cilantro (leaves and fine stems only, optional) |
Directions:
1. Chop the onion,
2. Melt the butter/oil in a skillet
3. add the onion and sauté until soft.
4. Sprinkle the onion with the cumin and sauté another minute or
5. two.
6. Add the cooked onion, pumpkin, and salt to the food processor bowl
7. fitted with the metal blade.
8. Process just until the ingredients are blended, about 10-15 seconds.
9. Add the cream and half and half with the processor running and blend (again using an immersion blender, a blender or
10. a food processor, puree the squash) until fully incorporated.
11. Transfer the mixture to a large heavy saucepan.
12. Add the chicken stock and remainder of herbs specified in above ingredients, and cook over medium-low heat until the soup is steaming but not boiling.
13. Garnish with a dollop of crema and cilantro
14. Options :
15. I recommend adding 1/2 lb cooked Chorizo and some Pipian for garnish (toasted hulled pumpkin seed) with the cilantro and crema.
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