Monday, January 26, 2009

Pumpkin Soup

In my haste over Thanksgiving, I neglected posting this staple recipe in our house for Thanksgiving. I think that it would be good any time really... but we typically have it for Thanksgiving... Try it and I'm sure you'll like it!

(Oaxaca Mexican Restaurant)

1 TBL EVOO (original recipe called for 2 oz butter)
1 cup onion, diced
3 cloves garlic, crushed
3 shallots, chopped
½ bunch green onions, diced
½ tsp. cumin
½ tsp. oregano
½ tsp. hot chili powder
½ tsp. cayenne pepper
½ tsp. tomato paste
4 cups chicken broth
cilantro, finely chopped (save some for topping)
1 lb. pumpkin or winter squash(or use canned pumpkin)

In soup pan, sauté onion, green onions, and spices in butter. Add chicken stock, squash (peeled, seeded and chopped), cilantro and tomato paste. Cook until squash is soft. While still warm, puree in blender or food processor. Add ¼ cup milk. Top with sour cream and fresh cilantro.(Add Chicken if you want to after blending)

**If you want to add creaminess then add some fat-free evaporated milk at the end.

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