Chili Flavored Pumpkin Soup Recipes
CHILI-FLAVORED PUMPKIN SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan. Add the onions and leeks and saute over low heat until they are tender but not brown, about 10 minutes. Stir in the garlic and the jalapeno pepper.
- Stir in the chili powder and cook briefly, then add the pumpkin and water. Cover and simmer until the pumpkin is very tender, about 40 minutes. Allow to cool briefly, then puree the mixture in a food processor. You will probably have to do this in two batches.
- Return the puree to the saucepan, add the milk or half-and-half and salt to taste. Serve with a sprinkling of coriander on each serving.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 781 milligrams, Sugar 7 grams, TransFat 0 grams
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
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- Prepare the pumpkin by scooping out the flesh and then cut off the skin using a sharp knife or potato peeler. Cut the pumpkin flesh into 1 inch pieces.
- Cut the onion and garlic and sauté in the oil in a non-stick pan, try not to over-brown the onion so 3-4 minutes. Add in the pumpkin, fry together until the pumpkin is slightly golden. Add the cumin, coriander, cinnamon, chilli, lime juice, salt and pepper and stir for a minute to infuse the spices. Add the stock and cook until the pumpkin has softened approximately 15-20 minutes.
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- Transfer back into the non-stick pan, you may want to add more salt and pepper at this point depending on taste. Add the cream, stir through and serve with toasted pumpkin seeds.
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