Pumpkinasiagosoup Recipes

PUMPKIN SOUP WITH ASIAN FLAVORS

Steps:

• Heat the oil in a large pan.
• Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
• Add the pumpkin and cook, stirring for about 2 minutes.
• Add the water, stock powder, sauce and juice.
• Simmer, covered until the pumpkin is just tender.
• Blend or process half the mixture and then return to the pan.
• Add the coconut cream and the herbs-stir over heat until hot.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

PUMPKIN ASIAGO SOUP

Steps:

• In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
• Gradually stir in chicken stock.
• Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
• To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
• Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.