Friday, September 28, 2012

On the menu: Chilled Pumpkin Soup

I can tell it's Autumn by recurring thoughts of hearty soups, and I'm as big a fan of cold soups as hot. For the ultimate taste treat, Chilled Pumpkin Soup can't be beat.


I see no reason to wait for Thanksgiving to serve this. It will be a perfect amuse bouche for our next soiree!

CHILLED PUMPKIN SOUP RECIPE

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.) Evaporated Milk
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
NESTLÉ Media Crema (optional)
Paprika (optional)

Directions: 
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.

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. Yields: 8 servings


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