PUMPKIN AND JALAPENOS SOUP
by Chef James
2 lbs pumpkin, diced
1/2 onion, chopped
1 jalapeno, sliced
2 tbsp olive oil
1 cup water
1 1/2 cup chicken or vegetable broth
2 cloves garlic, chopped
1/2 cup cream
Heat olive oil in a pot and add diced onion.
Cook onion a little and add chopped garlic, diced pumpkin, jalapenos and carrot. Stir all together.
Add water, chicken broth, salt and black pepper, stir and let cook uncovered for 30 minutes on low heat.
Set aside and let cool. Once cool pour soup in blender to puree or liquefy.
Return to pot and add cream, stir and cook for another 2 to 3 minutes.
Serve and Enjoy!
NOTE: If you are not a fan of pepper you can remove the jalapenos from the recipe.
You may also omit the cream and the soup will still be delicious!!!!
11 de noviembre de 2016
Posted by Brenda A. Ysaguirre at 5:24