TUSCAN PUMPKIN SOUP Recipe

Ingredients
  • 1 pumpkin (4 lbs)
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, roughly chopped (large)
  • 1 onion, chopped
  • 2 starchy potatoes
  • 4 cups vegetable stock
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • salt and pepper
Directions
Cut the pumpkin into quarters or eights; scoop out the seeds and fiber, then peel and roughly chop the flesh. Heat the oil and butter in a large, heavy-based saucepan until it is foaming. Peel the potatoes and cut into cubes. Add the onion and cook gently, stirring frequently, until it is softened but not colored. Add the pumpkin, garlic, and potato cubes and cook gently, stirring frequently, for another 5 minutes. Pour in the stock, add the cinnamon, season with salt and pepper to taste and bring to a boil. Half-cover the pan and simmer for 30 minutes or until the vegetables are soft. Pour soup in batches into a food processor and process until smooth. Pour back into pan. Add the cream. Reheat as necessary. If the soup is too think add some water. Decorate with a swirl of cream and some ground black pepper.
Similar Recipes
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Belgian endive
Cannelini beans
carrots
celery
crusty bread
Pumpkin and Apple Soup
McCormick® Ginger
McCormick® Pumpkin Pie Spice
(15 ounces) pumpkin
butter
chicken broth
Tuscan Peasant Soup
(1 can) diced tomatoes
(15.5 oz cans) white beans
carrots
chicken broth
coriander

TUSCAN PUMPKIN SOUP Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com