Pumpkin Soup With Cilantro Cream

Recipe by Cook4_6
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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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