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Pumpkin Caraway Soup

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Ingredients
  Unsalted butter/Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Large, peeled and thinly sliced
  Fresh pumpkin 2 Cup (32 tbs), peeled and cubed
  Whole caraway seeds 1⁄4 Teaspoon
  Dried chipotle chili/1/2 teaspoon smoked spanish paprika 1⁄2
  Chicken broth 1 1⁄2 Cup (24 tbs) (Or Broth)
  Cold milk 3 Cup (48 tbs)
Directions

1. Melt the butter in a heavy-bottomed soup pot over medium heat. Add the onion, carrot, pumpkin, caraway seeds, and chili or paprika. Saute, stirring occasionally, 8 to 10 minutes, until pumpkin becomes tender and begins to brown (some may stick to pan).
2. Add stock or broth and simmer 20 minutes. Remove from heat and stir in 2 cups of milk.
3. Puree in batches in a blender until smooth, adjusting consistency with remaining milk. Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy

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