November 2010 Articles

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Pumpkin Soup Recipe

Pumpkin Soup recipe
Tomato paste and parmesan cheese are the secret ingredients of this luscious pumpkin soup. They add an extra element of sweet and savory that tastes delicious with velvety pumpkin.
Ingredients:
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
Directions:
1. Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.
2. Add pumpkin & cook 3 minutes, until lightly softened.
3. Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until pumpkin is very tender.
4. Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm. We used a blender and added more cheese than required.