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    You are in: Home / Recipes / Pistachio Pumpkin Soup for Two Recipe
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    Pistachio Pumpkin Soup for Two

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chef #928625's Note:

    With some Thanksgiving leftovers,a bag of pistachios,and some inspiration from 'zaar I came up with this soup.I use home made turkey broth and pumpkin puree made from a freshly roasted pumpkin for the best results.Sure you could just crack open a can of broth and a can of pumpkin...but you 'll definitely be missing out! A note:the amount of broth varies so much because it depends on how thick you're pumpkin is;I only used 1/2 cup because the pumpkin puree I made was very thin,but if yours is thicker(like from a can :( ) you may need a lot more broth.Also,made with vegetable broth,this would make a very good vegetarian soup.

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    Ingredients:

    Serves: 2

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      For the first step a food processor can be used,but it's preferable to do by hand to avoid grinding everything too finely;you don't want a paste.
    2. 2
      Coarsely chop the pistachios and onion;then combine the two and chop together with a heavy chef's knife until everything is finely minced and mixed together.Mince the garlic and set aside.
    3. 3
      Heat the olive oil over medium heat in a heavy saucepan large enough to hold the soup.When hot,add the pistachio-onion mixture and cook,stirring as needed for 3 -5 minutes until the onions are beginning to brown ,the nuts are getting toasty,and everything is starting to smell good.Add the garlic and cook about a minute longer,stirring more often so the garlic doesn't burn.
    4. 4
      Pour in the stock and stir to deglaze the pan.Add the pumpkin and stir well.Season with the spices,crushing the rosemary first with a knife or with your fingers as you add it to the pot.
    5. 5
      Adjust heat to allow the soup to simmer gently,and cook about 10 minutes,making sure to stir occasionally to prevent burning.

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    Nutritional Facts for Pistachio Pumpkin Soup for Two

    Serving Size: 1 (230 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 215.0
     
    Calories from Fat 130
    60%
    Total Fat 14.5 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 1.8 mg
    0%
    Sodium 88.7 mg
    3%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.9 g
    19%
    Protein 6.3 g
    12%

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