Pumpkin Soup With Cilantro Cream

Total Time
45mins
Prep 20 mins
Cook 25 mins

As the weather starts to cool, I am always ready for a good soup. This is a wonderful Fall (or holiday) soup recipe, with just a tad of heat and a very elegant presentation. Either bake your own seeds, or buy them pre-made in the peanut isle.

Ingredients Nutrition

Directions

  1. Cilantro Cream:.
  2. Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
  3. Soup:.
  4. Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
  5. Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
  6. Puree the mixture, using a hand blender until smooth.
  7. Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
  8. Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.

Reviews

(1)
Most Helpful

How I love to make soup! This was a tasty and quick soup to prepare. I tried to closely adhere to the recipe as posted, but did feel that I had to double the lime, and cilantro in the cream sauce, and did add salt to it, as well as to the soup itself. Making the sauce first was a good idea, allowing the flavors to marry while making the soup. Did not puree the veggies, as we like the chunkiness of them. The soup did need the cream sauce to complete it, which it did very nicely. I had all the ingredients on hand, except the Pepitas, which would have really been quite perfect as a garnish. I used instead salted sunflower seeds. Thank you for sharing this recipe with us!

Grannydragon March 27, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a