RCI-SP.002.0140.001
No Cream Creamy Pumpkin Soup
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Makes 6 to 8 servi
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- green onions2 unitsliced thinly, tops included
- ½ cup
- green chili pepper1 unitchopped
- ½ cup
- chicken broth (14½ oz cans) or 6 cups homemade chicken stock3 cans
- pumpkin purée or 1 can (16 oz) solid pack pumpkin2 cups
- 1 unit
- 1½ teaspoons
- undiluted1 cupevaporated skim milk
- salt and pepper to taste (canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt1 unitas additional salt may not be needed)
- 1 unit
- 1 unit
Method
1
Heat the canola oil in a large heavy-bottomed pot over medium heat until shimmering, about 1-2 minutes.
2
Add the finely chopped onions, celery, and green chili pepper to the hot oil and sauté, stirring frequently, until the onions become translucent and softened, approximately 8-10 minutes.
10 minutes
3
Pour in the chicken broth (or stock) and stir to combine with the sautéed vegetables.
4
Add the pumpkin purée, bay leaf, and ground cumin to the pot, stirring well to ensure the pumpkin is fully incorporated and distributed throughout the broth.
1 minutes
5
Bring the mixture to a gentle simmer over medium heat and maintain the simmer for 10-12 minutes, allowing the flavors to meld.
11 minutes
6
Remove the pot from heat and discard the bay leaf.
7
Stir in the evaporated skim milk until fully blended, creating the creamy texture without using heavy cream.
8
Taste the soup and season with salt and pepper as needed, keeping in mind that canned broth and pumpkin may already contain added sodium.
9
Ladle the soup into serving bowls and garnish each portion with freshly chopped parsley, Parmesan cheese, and the sliced green onion tops for color and flavor.