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Recipes
Pumpkin Crema Soup
Pumpkin Crema Soup
Pumpkin Crema Soup
photo credit: Ev Thomas
Serve soup in little mini pumpkins or in wide shallow bowls.
Recipe By:
Bon Appetite, October, 2003
Prep
N/A
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Total
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Serves
8
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Thanksgiving
Mexican Soups and Stews Recipes
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Ingredients
1
Recipe
Crema
Soup:
8
mini-pumpkins
cleaned and baked cut-side down on a lightly oiled baking sheet in a preheated 350-degree oven for 40 minutes or until tender
3
tablespoons
butter
3
cups
finely chopped onions
1 1/2 15
ounce
cans solid-pack pumpkin
1
cup
whole milk or light cream
3/4
teaspoon
dried crushed red pepper
4
cups
canned chicken broth
3/4
cup
shelled pumpkin seeds (pepitas), toasted
Instructions
Make Crema the day ahead if possible.
Melt butter in heavy large pot over medium heat. Add onions and saute until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
To serve, place a baked mini-pumpkin shell, its lid leaning against it, in a wide soup bowl. Fill shell with soup. Ladle more into the bowl around it. Garnish with a swirl of Mexican cream and pepitas.
Additional Notes
**Omit pumpkins if you wish to serve in bowls.
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