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Roasted Red Chili Pumpkin Soup
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- #109608
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons vegetable oil
1/2 medium onion
1 clove garlic
1 can organic pumpkin puree, no salt added
2 tablespoons Thai roasted red chili paste (available in most supermarkets in the Asian food section)
2 cups chicken broth
salt and pepper
2 tablespoons heavy cream
1/2 cup raw pumpkin seeds
directions
Heat vegetable oil in a medium saucepan over medium heat. Mince onion and garlic. Add onion to pan and saute for 3 minutes until softened.
Add garlic to onion and saute for an additional 2 minutes. Stir in pumpkin puree and red chili paste until well combined.
Add chicken broth along with a bit of salt and pepper. Bring to a simmer. Let simmer for 10 minutes until slightly reduced and thickened.
Working in two batches, puree soup and return to the pot. Adjust seasoning with salt and pepper to taste. Stir in heavy cream.
While soup is simmering, toast pumpkin seeds in a saute pan over medium high heat, tossing frequently for about 5 minutes. Top each bowl of soup with a couple of tablespoons of pumpkin seeds for garnish.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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