Spiced Pumpkin Soup
*** It had a really central american flavor due to the cocoa powder and cinnamon added.
3 cups chicken stock or canned low-salt chicken broth
1 cup fat free half and half
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons cocoa powder (dutch process)
1/2 teaspoon ground paprika
1 tablespoon flour
1 teaspoon salt
Bring chicken stock and half and half to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar and spices. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 20 minutes. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.)
Serves 4, with some nice, crusty bread. [bakingsheet]
3 cups chicken stock or canned low-salt chicken broth
1 cup fat free half and half
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons cocoa powder (dutch process)
1/2 teaspoon ground paprika
1 tablespoon flour
1 teaspoon salt
Bring chicken stock and half and half to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar and spices. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 20 minutes. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.)
Serves 4, with some nice, crusty bread. [bakingsheet]
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