Receta Pumpkin Soup
Ingredientes
- 1 medium onion – diced
- 2 stalks of celery – chopped
- 3 cloves of garlic – chopped
- 2 inch piece of ginger – chopped fine
- 1 small jalapeño – chopped with seeds
- 1 cup pumpkin puree
- 1 tbs. sesame oil
- 1 tbs. olive oil
- Juice of ½ lemon
- 4 cups of chicken broth
- 15 oz. can of black beans – drained
- ¼ cup of cilantro - chopped
- 1 tsp. ground cumin
- ¼ tsp. turmeric
- ¼ tsp. red pepper flakes
- 1 tsp. salt
- ½ tsp. garlic powder
- Dollop of sour cream for garnish
- Drizzle of honey for garnish
- For the Croutons:
- Day old Italian bread – about ½ a loaf
- 2-3 tbs. Olive oil
- ½ tsp. Salt
- ½ tsp. Black pepper
- ¼ tsp. Turmeric
- ¼ tsp. Garlic powder
Direcciones
- For the Soup:
- Heat a sauce pot.
- Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
- Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
- Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
- When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.
- For the Croutons:
- Cut up day old Italian bread into bite sized pieces.
- Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
- Heat a large frying pan and toss the bread in the pan to get a little golden color.
- Set the croutons aside for the soup.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 237g | |
Recipe makes 8 servings | |
Calories 275 | |
Calories from Fat 77 | 28% |
Total Fat 8.72g | 11% |
Saturated Fat 1.37g | 5% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 760mg | 32% |
Potassium 906mg | 26% |
Total Carbs 38.32g | 10% |
Dietary Fiber 9.0g | 30% |
Sugars 3.03g | 2% |
Protein 12.68g | 20% |
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