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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This pumpkin soup has a bit of Latin flare. Ingredients:
2 lbs pumpkin, peeled and seeded,cut into 1 cubes |
salt |
pepper |
2 tablespoons butter |
1 large onion, finely chopped |
3 green onions, trimmed and finely chopped |
3 tomatoes, skinned and chopped |
1 cup coconut milk |
1/4 teaspoon freshly grated nutmeg |
1 pinch cayenne pepper |
2/3 cup sour cream or 2/3 cup yogurt |
Directions:
1. Put the pumpkin in a saucepan and add enough water to cover.
2. Add 1 tsp of salt and bring to a boil, lower the heat to a simmer for 20 minutes.
3. Drain and reserve the cooking liquid.
4. Melt the butter in a clean saucepan over medium heat.
5. Add the onion and green onions and fry them, stirring constantly until they are soft and golden, about 5 minutes.
6. Add the pumpkin, tomatoes, coconut milk, 3 cups of the cooking liquid, half the nutmeg, a pinch of cayenne pepper, salt and freshly ground pepper Bring to a boil, then lower the heat and simmer for 30 minutes.
7. Remove the pan from heat and leave it to cool slightly.
8. Puree half the soup at a time in a blender, then return to the pan.
9. Heat it through for 5 minutes.
10. Pour into warmed soup bowls and swirl a bit of the sour cream or yogurt in it and sprinkle fresh nutmeg on top Serve at once.
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