Pumpkin Soup with Candied Pumpkin Seeds |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Calabaza is similar to pumpkin and has a sweet flavor like butternut squash. Ingredients:
2 tablespoons olive oil |
1 large vidalia onion, chopped (4 cups) |
3 fresh thyme sprigs |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 cups diced calabaza or butternut squash |
2 (14-ounce) cans low-sodium fat-free chicken broth |
candied pumpkin seeds |
garnish: fresh thyme sprigs |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.
2. Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls. Add Candied Pumpkin Seeds to each; garnish, if desired.
|
|