Pumpkin Caraway Soup
|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)|
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.