This recipe is a rich pumpkin soup, added with chipotle to start enjoying your meal with the perfect dish. It is good to start with a vegetable flavor with a touch of delicious spicy chipotle.
1 tablespoon rosemary, finely chopped, to decorate
Preparation
20 mins
10 mins
Medium
Cut the top of the pumpkins and with the help of a knife and a spoon removes the pulp to leave them hollow and take advantage of the crust to serve the soup.
Clean the pulp seeds, roughly mince, reserve and toast the seed in a comal to use in the decoration.
Melt the butter in a pot.
Sauté the onion until it takes a transparent tone.
Throw the pulp of the pumpkin and cook until it takes a light golden color.
Add rosemary and chipotle. Mix well.
Add the chicken stock and cook over medium heat for 10 minutes or until the pumpkin softens.
Pass the ingredients of the pot to your blender and add until you have a homogeneous mixture.
Return to the pot and cook over low heat for 5 more minutes after it starts to boil.
Rectify the flavor with salt and pepper.
Serve the soup inside the pumpkins without pulp, decorate with a little cream, toasted pumpkin seeds and a little more rosemary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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