Popular Features:
View Cart

Pumpkin Crema Soup

 
Pumpkin Crema Soup
default recipe image
photo credit: Ev Thomas
Serve soup in little mini pumpkins or in wide shallow bowls.
Recipe By: Bon Appetite, October, 2003
  • PrepN/A |
  • TotalN/A |
  • Serves 8
Print
0
Be the first to rate!0
Email

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

read about impossible burger

Featured Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Crispy Coconut Shrimp

    Large shrimp are coated in beer-based batter then rolled in corn flakes and coconut, then fried.

  • Sausage Egg Muffins

    These Sausage Egg Muffins are a great low-carb make-ahead breakfast meal. Great for Atkins dieters. Uses pork sausage, ground turkey, parsley, thyme and red bell pepper. Topped with a little shredded cheese.

  • Hawaiian Mango Bread

    Hawaiian Mango Bread is a quick bread something like banana bread except it uses sweet ripe mangoes. This is Chef Allen's take on a Hawaiian classic.

  • Mimsie's Elegant Cheesecake

    We took a very simple cheesecake recipe and dressed it up with this yummy hazelnut crust.