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Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil

  2. 1 1/2 cups 93g / 3 1/3oz Diced onion

  3. 2 Garlic cloves - minced

  4. 1 1/4 lbs 567g / 20oz Pumpkin

  5. 1 1/2 teaspoons 7 1/2ml Cumin

  6. 1 teaspoon 5ml Coriander

  7. 1/4 teaspoon 1 1/3ml Nutmeg

  8. 1 teaspoon 5ml Cardamom

  9. 1/4 teaspoon 1 1/3ml Cayenne pepper

  10. 1 Bay leaf

  11. 1 1/2 teaspoons 7 1/2ml Salt - (approvimately)

  12. 3 1/2 cups 829ml Chicken broth

  13. 3/4 cup 177ml Sour cream

  14. Garnish

  15. 2 tablespoons 30ml Butter

  16. 1/3 cup 20g / 0.7oz Corn kernels

  17. 1/2 cup 55g / 1.9oz Julienned carrots

  18. 1/3 cup 78ml Julienned parsnips

  19. 1/3 cup 36g / 1 1/3oz Diagonally sliced celery

  20. 1 cup 237ml Leeks (small)

  21. 2 Green onions - diagonally sliced

Instructions Jump to Ingredients ↑

  1. Heat oil, add onions and saute for 2 to 3 minutes. Add pumpkin, garlic, spices and seasonings. Saute for another 2 to 3 minutes. Add stock and boil. Turn down heat partially cover pan, and simmer about 15 to 18 minutes. Mix soup with sour cream.

  2. Garnish: Saute vegetables in a large skillet over medium-high heat with 2 tablespoons butter, about 2 to 3 minutes.

  3. Divide soup among bowls and mound a few veggies in the center of each serving.

  4. This recipe yields ?? servings.

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