Cream of Pumpkin Soup
Servings: 4
Calories:
Ingredients
- 3 cups pumpkin grated
- 2 cups water
- 1 cup chicken stock
- 1/2 cup milk
- 1 carrot chopped
- 2 big leaf thyme
- 2 sprig fine leaf thyme
- 3 cloves garlic
- 2 pimento peppers
- 1/2 onion chopped
- 2 tsp. green seasoning
- 6 leaves chadon beni
- 1 dash white pepper
- 1 dash parsley
- 1 dash paprika
- 2 tbsp. oil
- Salt to taste
- Chopped chive for garnish
Instructions
- Grate the pumpkin.
- Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.
- Saute the onion and garlic in the oil over low heat. Add the pumpkin, carrots, big leaf thyme, fine leaf thyme, white pepper, parsley, paprika, water and pimento.
- Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.
- Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.
- Remove from the fire and leave to cool.
- Place in a blender.
- Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..
- Add the milk and blend until smooth. Serve garnished with finely chopped chive.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved.
