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Aztec Soup

the.instructor's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Pine nuts 2⁄3 Cup (10.67 tbs)
  Walnut halves 3⁄4 Cup (12 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Homemade chicken broth/2 large cans (49 1/2 ounce each) regular-strength chicken broth 12 Cup (192 tbs)
  Peeled pumpkin chunks/Acorn squash / hubbard squash 4 Cup (64 tbs), cut 1/2 inch thick, then cut into 1-inch squares
  Fresh corn kernels/2 packages (10 ounce each) frozen corn kernels 3 Cup (48 tbs)
  Salted shelled pumpkin seeds 1⁄2 Cup (8 tbs)
  Shredded jack cheese 8 Ounce (2 Cups)
  Tortilla strips 1⁄2 (1/2 Recipe)
  Firm ripe avocado 1 Large, pitted, peeled, and diced
Directions

Melt 1 tablespoon of the butter in a 6- to 8-quart pan over medium heat.
Add pine nuts and walnuts; cook, stirring, until golden brown, about 2 minutes.
Remove from pan and set aside.
Melt remaining 2 tablespoons butter in pan, add onion and garlic, and cook, stirring often, until golden, about 10 minutes.
Pour in broth; bring to a boil.
Stir in pumpkin and cook until tender when pierced, 5 to 10 minutes.
Add corn; cook for 5 more minutes.
Sprinkle with pumpkin seeds just before serving.
Offer nuts, cheese, Tortilla Strips, and avocado (if used) to top soup.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Butter

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