1 kilo pumpkin, peeled and sliced into cubes
1/2 cup butter
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon nutmeg
750 milliliters fresh milk
2 tablespoons brown sugar
Salt and pepper
Grated Cheddar cheese for garnish
Chopped cilantro for garnish
PROCEDURE
In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.
Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.
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