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Spicy Pumpkin Soup

Soup, Stew & Chowder Recipes from AlansKitchen.com Makes 6 servings

Ingredients

  • 1 - can pumpkin

  • 1/4 - cup shallots, minced

  • 1 - Tablespoon garlic, minced

  • 3/4 - cup scallions, chopped

  • 1 - Tablespoon unsalted butter

  • 1 - Tablespoon olive oil

  • 3/4 - cup tomato sauce

  • 1 - Tablespoon hot salsa

  • 1/8 - teaspoon oregano

  • 1/8 - teaspoon thyme

  • 1/2 - teaspoon ground cumin

  • 1 - quart chicken broth

  • 3/4 - cup half and half milk

  • 1/2 - teaspoon salt

  • 1/8 - teaspoon pepper

  • Garnish with sour cream and chives.

Directions

  1. In a large pot at moderate heat, combine the pumpkin, shallots, garlic, scallions, butter and olive oil.  Cook for 10 minutes.  
  2. Then stir in the tomato sauce, hot salsa, oregano, thyme, ground cumin, and broth.  Reduce heat to low, cover, and simmer 35 minutes.  
  3. Remove from heat and cool slightly.  
  4. Pour into a blender and puree until smooth. 
  5. Pour back into the pot and add the half and half.  Add the salt, pepper, and heat at low for 5 minutes.  
  6. Garnish with 1-tablespoon sour cream and scatter a few chives.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.


 

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