Monday, November 19, 2007
A Pot of Zesty Pumpkin Soup~
6 C. Pumpkin Puree (3-15 oz. cans)
4 Tbsp. Butter
2 Med. Yellow onions, chopped
2 Garlic gloves, minced
2 Tbsp. Flour
1/2 tsp. cumin
1 Tbsp. Paprika
1/2 tsp. curry powder
2 dashes of Tabasco, Cholula or fave hot sauce
pinch of Cayenne pepper (or 3 chili pequines, dried)
1 large Green Apple, peeled, diced
4 cups Chicken or Vegetable broth
1/2 c. whole milk
1 tsp. Thyme, fresh
Salt & Pepper to taste
Saute onion, garlic, apple in butter till translucent & slightly golden, add flour to make Roux. Slowly add 2 cups Broth. Add Puree, seasonings,thyme, then rest of broth. Add enough broth to give consistency of a thick soup but not too thin. This may vary some if you use fresh pumpkin. Simmer over low heat till Soup is heated (approx. 30 min.) Remove from heat & add milk & serve in heated bowls.
Top soup with extra fresh Thyme.
Thread your Chili Pequines onto a toothpick so you can locate them in your Soup, Stew, etc.