Cream Of Pumpkin Soup With Parmesan Croutons
|Pumpkin||2 1⁄2 Pound (1 Whole)|
|Sweet potato||1⁄2 Pound (1 Whole)|
|Italian bread slices||3 , halved|
|Cumin seed||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Dried cilantro||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Evaporated skim milk||12 Ounce (1 Can)|
|Canned chicken broth||13 Ounce (1 Can)|
|Grated parmesan cheese||1 Tablespoon|
Preheat the oven to 350° F.
Pierce the sweet potato with a fork.
Cut the pumpkin in half and scoop out the seeds.
Put it in a baking pan, cut side up, with the sweet potato, and bake them for 1 hour, or until tender.
During the last 10 minutes, add the Italian bread to the pan to dry it.
The recipe can be prepared ahead to this point; refrigerate the vegetables until needed.
Peel and puree the pumpkin and potato in a food processor or blender, with all of the spices.
With the motor running, add the evaporated milk and broth.
(If using a blender, do this in batches and add some of the liquid called for in the recipe to each batch before beginning to puree.) Heat the soup with the butter in a large double boiler over simmering water, whisking occasionally, until it is very hot.
If the soup seems too thick, add broth or milk until you achieve the desired consistency.
Just before serving, sprinkle the slices of toast with Parmesan cheese and paprika.
Melt the cheese under the broiler, and top each serving with a crouton.