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Ingredientes
- 1/2 lb spinach-filled tortellini
- 2 tsp extra virgin olive oil or possibly more
- Â Â 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
- Â Â 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.
- TIPS - Can be prepared a day ahead. If substituting chicken-style bouillon, adjust basil to taste.
- VARIATIONS: Any filled pasta; replace pasta with 3 shrimp per serving.
- Description: "black pepper joins coriander and cumin in a pumpkin-pasta soup"
- Yield: 8 c.
- NOTES : TRIED with buttermilk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 49 | 45% |
| Total Fat 5.63g | 7% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 21mg | 1% |
| Potassium 537mg | 15% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.41g | 2% |
| Protein 2.47g | 4% |
