Preheat oven to 450 degrees.
Ingredients:
1 1/2 lbs. ripe pumpkin, peeled, seeded and chopped
3 tbsp. butter
1 lg. onion, peeled and chopped
3 lg. tomatoes, skinned and chopped
1 inch fresh ground ginger
1 tsp. salt
1 carrot, peeled and chopped
4 cups chicken broth
1 tbsp. vinegar
1 bay leaf
1/2 tsp. ground cumin
1 1/2 cups half and half milk
salt and pepper to taste
1 cup cooked rice
Place chopped pumpkin in a pot filled with enough water to cover. Cook pumpkin til tender (about 30 min.) in 450 degree oven.
Saute onion, tomato, carrot and ginger in butter and salt 'til soft and liquified.
When pumpkin is cooked, add to tomato mixture in a large soup pot.
Add broth, vinegar and spices
Cover and simmer about 30 minutes, then, working in batches, puree soup in a blender or food processor. Reserve some of the chunks of pumpkin til the end and only add in to puree if you want to thicken the broth.
Return to stove-top and stir in half n' half and salt and pepper to taste
Add 1 cup cooked rice.
Serve hot and garnish with fresh cilantro and chopped tomato.
This is crazy yummy, but maybe you should wait 'til october to try it out in style...
1 comment:
Oh my goodness! That looks so yummy! I can't wait to try it.
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