Pumpkin Soup With Cilantro Cream |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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As the weather starts to cool, I am always ready for a good soup. This is a wonderful Fall (or holiday) soup recipe, with just a tad of heat and a very elegant presentation. Either bake your own seeds, or buy them pre-made in the peanut isle. Ingredients:
1/4 cup whipping cream |
1/4 cup sour cream |
1 teaspoon fresh lime juice |
2 tablespoons minced fresh cilantro |
4 tablespoons unsalted butter |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
2 lbs canned pumpkin |
6 cups chicken broth |
2 teaspoons ground cumin |
1/2 teaspoon cayenne |
1 cup half-and-half |
3/4 cup pepitas (pumpkin seed, toasted, salted) |
Directions:
1. Cilantro Cream:.
2. Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
3. Soup:.
4. Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
5. Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
6. Puree the mixture, using a hand blender until smooth.
7. Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
8. Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.
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