Santa Fe Pumpkin Soup:
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
charred over flame, peeled, seeded, minced |
|
| 32 | ounces |
canned pumpkin purée
solid pack, not pie filling |
|
| 28 | ounces |
chicken broth
|
|
| 10 | ounces |
enchilada sauce
|
|
| 1 ½ | cups |
light cream (half&half)
up to 2 cups |
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
charred over flame, peeled, seeded, minced |
|
| 924.8 | ml/g |
canned pumpkin purée
solid pack, not pie filling |
|
| 809.2 | ml/g |
chicken broth
|
|
| 289 | ml/g |
enchilada sauce
|
|
| 355 | ml |
light cream (half&half)
up to 2 cups |
|
| 0.6 | ml |
white pepper
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
for garnish |
*
|
Directions
In Dutch oven, sauté garlic in hot oil until light golden brown.
Add peppers and sauté 2 minutes longer.
Add remaining ingredients(except sour cream and cilantro).
Cook until heated through.
To serve, top each bowl of soup with dollop of sour cream and cilantro leaves.
