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Ingredientes
- 2 med clv garlic, peeled
- 1 med Onion, peeled and quartered
- 1 lrg Jalapeno pepper, seeded and -coarsely minced
- 2 stalk celery, cut into -2-inch lengths
- 3 lrg Carrots, peeled and sliced -1/4 inch thick
- 2 Tbsp. Extra virgin olive oil
- 1 3/4 lb Kabocha squash (about half a -small squash), peeled, seeded, and cut -into 1-inch dice
- 3 c. Low-salt chicken stock, -skimmed
- 1 x Bay leaf
- 2 tsp Curry pwdr
- 1 tsp Turmeric
- 1 pch of cayenne pepper
- 1 1/2 tsp Salt Freshly grnd pepper
- 1 x Ripe plantain, cut into -chunks
- 1/4 c. Shelled raw pumpkin seeds -(pepitas)
- 2 Tbsp. Minced flat-leaf parsley
- 1 Tbsp. Creme fraiche (optional)
Direcciones
- Place garlic in a food processor and pulse till finely minced. Add in onion and pulse till finely minced. Set aside. Place jalapeno in food processor and pulse till finely minced. Add in celery and pulse till finely minced. Set aside. Place carrots in food processor and pulse till finely minced. Heat 1 Tbsp of the extra virgin olive oil in a medium stockpot over medium heat. Add in the garlic and onion and saute/fry, stirring occasionally, till onion is translucent/soft, about 6 min. Add in jalapeno, celery, and carrots and saute/fry for 5 min. Add in the squash, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp of the salt, and pepper to taste, and bring to a boil. Reduce heat and add in the plantain. Cook till the vegetables are tender, about 8 min. Meanwhile, in a small saute/fry pan, heat remaining Tablespoons of extra virgin olive oil over medium-high heat. Add in pumpkin seeds and remaining 1/2 tsp salt and cook for about 30 seconds, shaking pan constantly to prevent burning, till all the seeds have popped. Remove from heat and add in parsley.
- Place 2 c. of the cooked vegetables and about 1/2 c. of the liquid in the bowl of a food processor and puree till smooth. Stir puree back into the soup. Adjust seasonings, and stir in the creme fraiche, if you like.
- Garnish with roasted pumpkin seeds.
- Yield: 6 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 86 | 55% |
| Total Fat 9.67g | 12% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 805mg | 34% |
| Potassium 463mg | 13% |
| Total Carbs 14.67g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.6g | 4% |
| Protein 5.11g | 8% |
