cream of pumpkin soup - Cream of pumpkin
Small details such as chile pepper and fresh cheese, give this soup its distinctive and delicious pumpkin Latin flavor. In Peru, this soup is made with a kind of gourd (squash or very large) pumpkin called macros. MACRE pumpkin looks like a big green pumpkin, and has bright yellow flesh. (For great pictures and information about MACRE pumpkins, read more here in cumin and cinnamon, a great blog about Peruvian food). You can substitute a yellow squash (like squash) in this recipe, but I like to use canned pumpkin for convenience. This is a great way to use up extra squash from the garden!
Ingredients:
3 slices bacon
1 large onion, chopped
Chili powder or chili paste, to taste
2 cups chicken broth
16 ounces canned pumpkin or 2 cups cooked pumpkin, mashed
1 1 / 2 cups whipping cream
1 / 4 cup sour cream
4 oz cheese (or farmer cheese), cut into 1 / 2 inch to the soup, plus
4 oz diced cheese, for garnish
The leftover bread for the croutons
2 tablespoons olive oil
1 tablespoon butter
salt and pepper to taste
Preparation:
Make the croutons: Cut bread into croutons leftover squares in size. Melt the butter with the olive oil in large skillet. Add the pieces of bread and saute over medium heat, tossing bits of bread to cover all parties, they cook. Croutons Season with salt and pepper. Cook until golden and crisp, then remove from heat and set them aside on paper towels to cool.
Dice the bacon into 1 / 2 inch pieces and sauté until crisp.
Remove bacon pieces and reserve. Add the onion to same skillet and cook onion in bacon drippings 3 to 5 minutes or until golden and soft. Stir in 1 / 2 teaspoon chile powder, or more comfortable.
Add the chicken broth and bring to a simmer. Simmer for 5 to 8 minutes, then remove from heat and stir in canned pumpkin. (If using fresh pumpkin, you can cook in the broth during this step. Simmer until smooth and last-minute difference).
Soup mixture in blender or food processor until smooth and return to pot.
Add cream, sour cream, and half the cheese.
Heat gently soup slowly, stirring, until cheese is melted and soup is hot.
Serve the soup adorned with pieces of bread, bacon, and half of cheese cubes. Makes 6 servings.
Ingredients:
3 slices bacon
1 large onion, chopped
Chili powder or chili paste, to taste
2 cups chicken broth
16 ounces canned pumpkin or 2 cups cooked pumpkin, mashed
1 1 / 2 cups whipping cream
1 / 4 cup sour cream
4 oz cheese (or farmer cheese), cut into 1 / 2 inch to the soup, plus
4 oz diced cheese, for garnish
The leftover bread for the croutons
2 tablespoons olive oil
1 tablespoon butter
salt and pepper to taste
Preparation:
Make the croutons: Cut bread into croutons leftover squares in size. Melt the butter with the olive oil in large skillet. Add the pieces of bread and saute over medium heat, tossing bits of bread to cover all parties, they cook. Croutons Season with salt and pepper. Cook until golden and crisp, then remove from heat and set them aside on paper towels to cool.
Dice the bacon into 1 / 2 inch pieces and sauté until crisp.
Remove bacon pieces and reserve. Add the onion to same skillet and cook onion in bacon drippings 3 to 5 minutes or until golden and soft. Stir in 1 / 2 teaspoon chile powder, or more comfortable.
Add the chicken broth and bring to a simmer. Simmer for 5 to 8 minutes, then remove from heat and stir in canned pumpkin. (If using fresh pumpkin, you can cook in the broth during this step. Simmer until smooth and last-minute difference).
Soup mixture in blender or food processor until smooth and return to pot.
Add cream, sour cream, and half the cheese.
Heat gently soup slowly, stirring, until cheese is melted and soup is hot.
Serve the soup adorned with pieces of bread, bacon, and half of cheese cubes. Makes 6 servings.
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