PUMPKIN SOUP WITH CILANTRO CREAM
As the weather starts to cool, I am always ready for a good soup. This is a wonderful Fall (or holiday) soup recipe, with just a tad of heat and a very elegant presentation. Either bake your own seeds, or buy them pre-made in the peanut isle.
Provided by Cook4_6
Categories Low Protein
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cilantro Cream:.
- Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
- Soup:.
- Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
- Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
- Puree the mixture, using a hand blender until smooth.
- Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
- Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.
Nutrition Facts : Calories 377.9, Fat 27.9, SaturatedFat 13.4, Cholesterol 53.1, Sodium 1174.1, Carbohydrate 23, Fiber 6, Sugar 7.7, Protein 13.1
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