Pumpkin Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 small Pumpkin
- 4 Tbsps Oil (divided)
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 tsp cayenne pepper
- 6 cups chicken stock (or water)
- ½ cup cream
- To serve
- 1 cup seasoned Crouton
- ½ cup Gruyere (grated)
- fresh parsley (chopped)
- freshly ground Black pepper
Preparation steps
1.
Heat the oven to 375º F.
2.
Cut the tops off 4 of the pumpkins, scoop out the seeds, cut out the flesh and set aside. Rub a little oil over the inside of the pumpkins and bake in the oven, cut side down for 15 minutes. Peel the remaining pumpkin, remove the seeds and chop the flesh from all five pumpkins. Set aside.
3.
Heat the remaining oil in a large stockpot. Add the chopped onion and saute for gently for about 5 minutes; add the garlic, spices and the chopped pumpkin. Cook for 5 minutes; add the chicken stock and bring to a boil. Reduce heat and simmer for about 20 minutes or until the pumpkin is tender. Stir in the cream, season with salt and pepper and blend until smooth.
4.
Ladle the soup into the baked pumpkin shells, garnish with the croutons, cheese, parsley and season with black pepper. Serve.
