Mexican Pumpkin Soup
From chefelaine 16 years ago
- 35 minutes to make
- Serves 4
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 shopping list
- 1 large onion, halved shopping list
- 1/4 cup butter or corn oil shopping list
- 1/2 tsp cumin shopping list
- 1 1/2 tsp salt or to taste shopping list
- 1 cup heavy cream shopping list
- 1 cup half and half cream shopping list
- 2 1/2 cups chicken stock shopping list
- 3/4 tsp of chili pepper, ground shopping list
- 2 tsp lemon juice shopping list
- 1/2 tsp lemon zest shopping list
- 1 tsp dill shopping list
- 1/2 cup crema or creme fraiche (optional) shopping list
- 1/2 cup chopped cilantro (leaves and fine stems only, Optional) shopping list
How to make it
- Chop the onion,
- Melt the butter/oil in a skillet
- add the onion and sauté until soft.
- Sprinkle the onion with the cumin and sauté another minute or
- two.
- Add the cooked onion, pumpkin, and salt to the food processor bowl
- fitted with the metal blade.
- Process just until the ingredients are blended, about 10-15 seconds.
- Add the cream and half and half with the processor running and blend (again using an immersion blender, a blender or
- a food processor, puree the squash) until fully incorporated.
- Transfer the mixture to a large heavy saucepan.
- 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.
- Garnish with a dollop of crema and cilantro
- Options :
- I recommend adding 1/2 lb cooked Chorizo and some Pipian for garnish (toasted hulled pumpkin seed) with the cilantro and crema.
The Rating
Reviewed by 53 people-
~ Hello ~
What a Comfort ~ What a Joy ~ "5"FORK!!!!! recipe ~
This is a "Make&Taste" very soon ~
Thanks for sharing ~
Blessings ~
~*~ mj ~*~
mjcmcook
in Beach City loved it
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sounds great 5 pts
frodo
in meadville loved it
-
i see your on the pumpkin soup kick well i love it hahaha .high five to ya
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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