ready in 55 min.
- 5 small Pumpkin
- 4 tablespoons Oil (divided)
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 teaspoon ground Cumin
- 1 teaspoon ground cilantro
- 1 teaspoon cayenne pepper
- 6 cups chicken stock (or water)
- ½ cup cream
Heat the oven to 375º F.
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.
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.
Ladle the soup into the baked pumpkin shells, garnish with the croutons, cheese, parsley and season with black pepper. Serve.