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Receta Spicy Pumpkin Soup With Tortellini 3
by Global Cookbook

Spicy Pumpkin Soup With Tortellini 3
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  Raciónes: 6

Ingredientes

  • 1/2 lb spinach-filled tortellini
  • 2 tsp extra virgin olive oil or possibly more
  •     extra virgin olive oil spray
  • 1 med onion minced
  • 1 lrg garlic clove crushed
  • 1/2 tsp grnd coriander
  • 1 tsp grnd cumin
  • 1 tsp cracked black pepper
  • 2 lb peeled pumpkin minced
  • 1 med potato minced
  • 4 c. water
  • 1 tsp vegetable bouillon granules or possibly to taste
  • 1/2 c. cream or possibly alternative see note
  • 1 Tbsp. minced fresh basil
  • 1 Tbsp. minced fresh chives
  •     splash wine vinegar (optional)

Direcciones

  1. Add in tortellini to large pan of boiling water, boil, uncovered, till just tender; drain. Set aside.
  2. Heat pan, add in oil and spray; add in onion, garlic, coriander and cumin; cook, stirring, till onion is soft. Stir in peppercorns, pumpkin and potato; cook, stirring for 2 min.
  3. Stir in the water and bouillon, bring to boil, simmer, covered 15 min or possibly till vegetables are soft; cold slightly.
  4. Blend or possibly process mix till smooth. Soup can be refrigerated at this point.
  5. Just before serving, hot soup gently. Add in water to thin if necessary. Stir in your choice for cream, basil and tortellini. Serve when heated through, garnished with chives.
  6. TIPS - Can be prepared a day ahead. If substituting chicken-style bouillon, adjust basil to taste.
  7. VARIATIONS: Any filled pasta; replace pasta with 3 shrimp per serving.
  8. Description: "black pepper joins coriander and cumin in a pumpkin-pasta soup"
  9. Yield: 8 c.
  10. NOTES : TRIED with buttermilk.