Cuban-style Pumpkin Soup

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.

Cuban-style Pumpkin Soup
Cuban-style Pumpkin Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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