Hot Pepper Pumpkin Soup
Hot Pepper Pumpkin Soup is a hor d'oeuvre that serves 4. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 246 calories. For $2.85 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 10 people were impressed by this recipe. Autumn will be even more special with this recipe. This recipe from Foodista requires oregano, garlic, onion, and butter. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is solid. Similar recipes are Hot-and-Sour Pumpkin Soup, Creamy Pumpkin-Red Pepper Soup, and Pumpkin and Yellow Pepper Soup with Smoked Paprika.
Ingredients
vegetable stock
6 cups
pumpkin puree
4 cups
onion
1 cup
coriander leafs
1 tsp
garlic
1 clove
oregano
1 tsp
peppercorns
5
heavy whipping cream
0.5 cup
butter
1 tbsp
Cooking in Steps
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1In 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.
dried oregano
heavy cream
peppercorns
coriander
pumpkin
butter
garlic
onion
stock
salt
food processor
blender
frying pan -
2Serve Hot.
