Pumpkin & Tomato Soup Recipe

ingredients

2 cups finely chopped onions
1/3 cup butter or olive oil
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, minced
1 can (1 lb 13 ounce size) pumpkin
1 can (14.5 ounce size) diced tomatoes
1/4 cup parsley, finely chopped
1 tablespoon honey
6 cups chicken stock
1 cup heavy whipping cream
1 can rinsed, drained small white beans
salt and pepper, to taste

directions

Saute the onions for 10 minutes, until limp an translucent. Add the nutmeg, pumpkin, tomatoes, honey and chicken stock, stir and simmer for 5 minutes. Puree, add the cream and beans, simmer 5 minutes. Stir in parsley, adjust seasonings and serve.

SW Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin and coriander; replace cayenne with chipotle powder. Replace cream with crema. Replace parsley with chopped cilantro.

Spanish/N. African Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin, coriander and Spanish sweet paprika (smoked, if you have it).

cook's notes

The beans, cayenne and thyme are my adaptation. I also frequently add 1/2 cup cooked quinoa or replace the beans with cooked le puy lentils, I like something to chew on.

nutrition data

243 calories, 16 grams fat, 21 grams carbohydrates, 5 grams protein per serving.

reviews & comments

youcanteatmyfood REVIEW:
July 31, 2006

I thought that pumpkin soup would be a strange idea, but it turned out great. I didn't add the nutmeg, mainly b/c I didn' have any. I really is different, so it's a good resipe for those who are tired of the same old soup.