CHILLED PUMPKIN SOUP
This delicious Chilled Pumpkin Soup recipe gets its inspiration from a winter squash soup that is popular throughout Latin America, traditionally prepared with the native calabaza or West Indian pumpkin. In Argentina, this dish is enjoyed in Salta, a northwest region rich in ancient culture. Savor this cold soup during the summer when it will be a refreshing addition to many meals.
- PREP TIME
- COOKING TIME
- SKILL LEVEL
INTERMEDIATE - MAKES
8
SERVINGS
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, chopped
- 5 green onions, chopped (about 1 cup)
- 1 can (14.5 oz.) diced tomatoes with liquid or 3 fresh tomatoes, peeled, seeded and chopped
- 2 cans (14.5 oz. each) chicken broth
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper
- NESTLÉ Media Crema
- Paprika (optional)
INSTRUCTIONS
HEAT oil in large saucepan over medium-high heat. Add onion and green onions; cook, stirring occasionally, for 5 to 7 minutes or until tender. Add tomatoes; cook for an additional minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk, salt and pepper. Remove soup from heat; cool for 15 minutes. Carefully transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk, salt and pepper. Remove soup from heat; cool for 15 minutes. Carefully transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.
POUR soup into large bowl; cover. Refrigerate for at least 4 hours. Spoon into bowls. Top each with a dollop of Media Crema and sprinkle of paprika, if desired.
Source: Very Best Bakin
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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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