Pistachio Pumpkin Soup for Two
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
3 1/2 cups
- Serves:
- 2
ingredients
- 1⁄4 cup pistachios, shelled
- 1⁄2 medium white onion
- 2 garlic cloves
- 1 tablespoon olive oil, extra virgin
- 1⁄2 - 1 1⁄2 cup home made chicken stock, turkey stock or 1/2-1 1/2 cup vegetable stock
- 2 cups pumpkin puree, preferably home made
- 1⁄4 teaspoon white pepper, freshly ground
- 1⁄4 teaspoon red pepper
- 1⁄2 teaspoon dried rosemary, crushed
- salt, to taste
directions
- 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.
- 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.
- 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.
- 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.
- Adjust heat to allow the soup to simmer gently,and cook about 10 minutes,making sure to stir occasionally to prevent burning.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!