Post by goodcookin on Apr 1, 2009 11:44:30 GMT -5
Israeli Pumpkin Soup
4 teaspoons olive oil
2 pounds pumpkin, peeled, chopped or butternut or other winter squash
1 onion, chopped
4 garlic cloves, peeled, chopped
1 piece chile pepper to taste, chopped
2 large tomatoes, peeled, chopped or 4 to 6 canned tomatoes
8 cups chicken stock
salt to taste
freshly ground black pepper to taste
alivered leftover chicken, optional
Garnish:
paprika
minced cilantro leaves
In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned. Cut in the tomatoes and cook down for 3 to 4 minutes. Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft.
Puree, solids first, and return to soup pot. If you have leftover chicken, sliver it and toss it into the pot now. When ready to serve, reheat and ladle into bowls. Garnish with a sprinkling of paprika and top with minced cilantro.
Yields 6 to 8 servings.
4 teaspoons olive oil
2 pounds pumpkin, peeled, chopped or butternut or other winter squash
1 onion, chopped
4 garlic cloves, peeled, chopped
1 piece chile pepper to taste, chopped
2 large tomatoes, peeled, chopped or 4 to 6 canned tomatoes
8 cups chicken stock
salt to taste
freshly ground black pepper to taste
alivered leftover chicken, optional
Garnish:
paprika
minced cilantro leaves
In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned. Cut in the tomatoes and cook down for 3 to 4 minutes. Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft.
Puree, solids first, and return to soup pot. If you have leftover chicken, sliver it and toss it into the pot now. When ready to serve, reheat and ladle into bowls. Garnish with a sprinkling of paprika and top with minced cilantro.
Yields 6 to 8 servings.