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Receta Caribbean Pumpkin Soup From Martha Stewart Living

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Raciónes: 6

Ingredientes

Cost per serving $0.80 view details

Direcciones

  1. 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.
  2. 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.
  3. Garnish with roasted pumpkin seeds.
  4. 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%
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