Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Wednesday, October 20, 2010

Warty Pumpkin Soup

8 cups warty pumpkin, skinned and cubed
3 cups stock (chicken or veggie)
2 TBSP Ghee/Clarified Butter
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground cinnamon
4 TBSP honey
2 TBSP dark jaggery
4 oz crème fraiche 
salt & white pepper TT

Sweat the pumpkin cubes with ghee in a pot, add the stock and bring to a boil.  Reduce to medium heat and add the salt, pepper, nutmeg and cinnamon.  Continue to cook for 20 minutes, or until pumpkin is soft.  Add the mixture to a blender and puree until smooth.  Pour mixture back into the pot and add the remaining ingredients and cook on low temperature for and additional 5 minutes.

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