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Receta Spiced Pumpkin Noodle Soup With Sage Butter Croutons
by Global Cookbook

Spiced Pumpkin Noodle Soup With Sage Butter Croutons
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Ingredientes

  • 6 c. vegetable stock
  • 3 Tbsp. extra virgin olive oil
  • 1 c. finely-diced onion
  • 1 1/4 tsp grnd cinnamon
  • 1 1/4 tsp grnd ginger
  • 1 1/2 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 c. finely-minced fresh sage leaves divided
  • 1 can pumpkin puree - (29 ounce)
  • 1/4 c. softened butter - (1/2 stick)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x baguette
  • 2 pkt fresh udon noodles - (7.5 ounce ea) see * Note
  • 2 tsp brown sugar

Direcciones

  1. Note: Fresh udon noodles are available at well-stocked supermarkets and Asian markets.
  2. Heat the broiler. Place the stock in a saucepan over medium heat.
  3. Heat the oil in a large stockpot over medium heat and add in the onion. Cook till softened, 5 to 6 min.
  4. Stir the cinnamon, ginger, nutmeg, cayenne and all but 1 Tbsp. of the sage leaves into the onion and cook till aromatic, about 30 seconds. Add in the pumpkin puree and stir to combine. Pour in the warm stock and bring to a boil. Reduce the heat and simmer the soup for 10 min.
  5. Meanwhile, make the sage butter croutons by mixing the reserved Tbsp. of sage with the softened butter. Season with salt and pepper to taste. Cut the baguette on a bias in 12 to 16 long, thin slices and spread with the butter.
  6. Add in the udon noodles to the soup and simmer for another 5 min. While the noodles are cooking, place the buttered baguette slices under the broiler till the butter has melted and the edges of the bread start to brown, about 2 min.
  7. Remove the soup from the stove, add in the brown sugar and season generously with salt and pepper to taste.
  8. Divide the soup among serving bowls and serve each portion with several sage butter croutons on the side or possibly on top, resting on the sides of the bowl.
  9. This recipe yields 4 to 6 servings.