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Roasted Pumpkin Soup With Chipotle Cream   Message List  
Reply | Forward Message #2634 of 13542 |
* 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
--------  ------------  --------------------------------
  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@..."
                                    - - - - - - - - - - - - - - - - - -
-

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


Thu Dec 25, 2003 8:57 pm

glassmurf
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* Exported from MasterCook *                  Roasted Pumpkin Soup With Chipotle Cream Recipe By     :Recipe courtesy of Joanne Weir Serving Size ...
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glassmurf
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Dec 25, 2003
8:57 pm
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