Hot Pepper Pumpkin Soup
Hot Pepper Pumpkin Soup is a gluten free, lacto ovo vegetarian, and primal soup. This recipe serves 4 and costs $2.86 per serving. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 248 calories. 10 people were impressed by this recipe. This recipe from Foodista requires butter, pumpkin puree, black peppercorns, and coriander. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 47%, this dish is solid. Hot-and-Sour Pumpkin Soup, Creamy Pumpkin-Red Pepper Soup, and Pumpkin and Yellow Pepper Soup with Smoked Paprika are very similar to this recipe.
Servings: 4
Ingredients:
6cups Vegetable stock
4 cups pumpkin puree
1 cup chopped onion
1tsp chopped coriander leafs
1 clove garlic, minced
1tsp dried oregano
5 whole black peppercorns
1/2 cup heavy whipping cream
1tbsp butter, Salt to taste
Equipment:
food processor
blender
frying pan
Cooking instruction summary:
In a deep pan, heat stock, salt, pumpkin, onion, garlic, coriander leafs and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Then puree the soup in small batches (1 cup at a time) using a food processor or blender. In a same pan add butter and dried oregano. When the butter in melted. Then add puree and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes uncovered. Stir in heavy cream. Serve Hot.
Step by step:
1. In a deep pan, heat stock, salt, pumpkin, onion, garlic, coriander leafs and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Then puree the soup in small batches (1 cup at a time) using a food processor or blender. In a same pan add butter and dried oregano. When the butter in melted. Then add puree and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes uncovered. Stir in heavy cream.
2. Serve Hot.
Nutrition Information:
covered percent of daily need
