Cilantro Pumpkin Soup Food

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Preheat oven to 400°
• Coat a baking sheet with olive oil
• Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
• Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
• In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
• Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
• Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
• Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
• Add pumpkin puree to the pot
• Add roasted tomatoes and jalapenos to the pot along with their juices.
• Squeeze roasted garlic from the garlic head into the pot
• Bring to a boil and stir until all ingredients are incorporated.
• Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
• Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
• Serve hot, garnished with cilantro or parsley

PUMPKIN SOUP WITH CILANTRO CREAM

Steps:

• Cilantro Cream:.
• Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
• Soup:.
• Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
• Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
• Puree the mixture, using a hand blender until smooth.
• Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
• Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

SPICED PUMPKIN SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
• Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.