[CH] Tonight's Dinner - "Creamy" Pumpkin Soup - x/p to DePepperMan
RisaG (radiorlg@home.com)
Tue, 19 Dec 2000 17:46:56 -0500
With all the cold weather, I have been making soup once to twice a week. My
DH requested this soup after seeing the recipe laying on the night table.
So, I finally made it and it was quite good. I had to adapt it a bit. I
didn't have any fresh hot peppers around and I didn't have fresh pumpkin so
I used canned Pumpkin Puree (which I find very useful at this time of the
year) and canned chiles.
* Exported from MasterCook *
"Creamy" Pumpkin Soup
Recipe By : A&P's Good Living, Holiday 2000
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups chicken stock
2 lb pumpkin -- peeled & cubed
1 med yellow onion -- peeled & sliced
1 whole leek -- clean/rinse/chop
2 tsp ginger
1 small green chile pepper -- diced
2 tsp white peppercorns -- crushed
1 tsp chili powder
2 dashes Tabasco sauce
1 tsp fresh cilantro -- chopped
1/2 cup plain yogurt
2 tbsp yogurt
roasted pumpkin seeds (pepitas) -- for garnish
Bring the stock to a boil and add the pumpkin, onion, leek, ginger, green
chile pepper, peppercorns, chili powder, Tabasco and cilantro. Simmer until
pumpkin is tender.
Remove from stove and allow to cool slightly, then add the 1/2 cup yogurt.
Add to a food processor and blend until smooth.
Drizzle the 2 tbsp of yogurt on top of the soup and sprinkle some roasted
deshelled pumpkin seeds on top. Season to taste with salt and pepper.
- - - - - - - - - - - - - - - - - -
Serving Ideas : warm rolls
NOTES : Risa's changes:
I halved the recipe. I made enough for 3-4 servings.
I used a large can of Libby's Pumpkin Puree and cooked the vegetables with
the seasonings. I added the pumpkin after that. Then I added the yogurt,
after the soup cooled and continued the recipe as it said.
I also did not have a fresh chile pepper so I used canned anaheim, which
made it less hot.
RisaG