* Exported from MasterCook *
Roasted Pumpkin Soup With Chipotle Cream
Recipe By :Recipe courtesy of Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews
Amount Measure Ingredient -- Preparation Method
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1 pound canned pumpkin
1 tablespoon butter
2 slices bacon -- diced
1 large yellow onion -- chopped
6 cups chicken stock
1/2 cup heavy cream -- plus
1 cup heavy cream -- for garnish
1/4 cup orange juice
1 large pinch freshly-grated nutmeg
Salt -- to taste
Freshly-ground black pepper -- to taste
Whole leaves flat-leaf parsley -- as a garnish
1 tablespoon chipotle pepper in adobo sauce
Melt butter in a soup pot over medium heat. Add the bacon and onions
and cook, stirring occasionally, until the onions are soft and the bacon
is just turning golden, about 7 minutes. Add the pumpkin and stock and
simmer until the pumpkin falls apart, about 30 minutes. Let cool for
about 20 minutes.
In batches, puree the soup in a blender on high speed, 3 minutes per
batch, until very smooth. Strain through a fine mesh into a clean soup
pot and add the cream, orange juice and nutmeg. Season to taste with
salt and pepper. If the soup is too thick, correct the consistency with
additional water or stock.
Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir
peppers into cream. Ladle the hot soup into bowls. Spoon dollop of
chipotle cream into soup.
This recipe yields 6 servings.
Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9421) - from the TV FOOD
NETWORK"
S(Formatted for MC6):
"12-21-2000 by Joe Comiskey - jcomiskey@..."
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Per Serving (excluding unknown items): 288 Calories; 25g Fat (80.2%
calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 89mg
Cholesterol; 2232mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat.
Nutr. Assoc. : 1216 0 902121 0 0 0 0 0 0 0 0 1036 1094