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Cuban-style Pumpkin Soup

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This soup can be made vegetarian; just omit the meaty topping and substitue vegetable broth. Serve with an argula salad for a light but filling and flavorful lunch or supper.

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Ingredients

  • 1 Spanish onion, diced
  • 1 cubanelle or Italian green pepper, seeded and diced
  • 1 T olive oil
  • 1/2 T salt
  • 6 cups low-sodium chicken broth
  • 3 cans (15 oz each) unsweetened pumpkin puree
  • 1/4 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground red pepper
  • 4 oz prosciutto, sliced
  • 1 T shelled pumpkin seeds

Details

Servings 6

Preparation

Step 1

In a large sauce pan over medium heat, saute the onions and green pepper in olive oil for 5 minutes, or until onion is translucent. Season with salt.

Add chicken stock, pumpkin, and the remaining spices. Bring the mixture to a boil, turn off the heat, and let cool 10 minutes.

Puree mixture in the blender in 2 batches. Transfer the mixture to saucepan to reheat.

Garnish hot soup with prosciutto, pumpkin seeds, and if desired, a dollop of sour cream.

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