Autumn Pumpkin Cream
Friday, October 9th, 2009Ingredients
1 teaspoon Canola Oil
1 medium Spanish onion, cut into small squares
1 medium carrot cut into small squares
2 garlic cloves, peeled and cut into very small pieces
½ chipotle pepper in adobo cut in bits
4 cups of chicken broth
1 29 oz can of pumpkin purée (or 2 cans of 15 oz each one)
1 teaspoon ginger, small dice
1 tablespoon cilantro leaves
1 cup of 2% milk
Salt and pepper to taste
1 teaspoon low-fat sour cream
Toasted pumpkin seeds
Preparation
Pour the oil in warm medium pot, add the onion and saute at medium-low heat for 3-4 minutes. Once transparent, add the carrot, garlic and chipotle and cook another 2-3 minutes. Add the chicken broth, pumpkin purée, ginger, cilantro and salt/pepper to taste. Cook covered at medium heat for 30 minutes.
Remove from the heat , let cool at room temperature and then place in the blender in batches, if necessary, until you arrive at a creamy consistency. Adjust the seasoning.
Serve in a bowl and spread toasted pumpkin seeds on top. Finish with a spoonful of sour cream.
Enjoy!