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Deborah

Deborah Dana
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Recipe of Corn, chipotle and pumpkin soup
Recipe

Corn, chipotle and pumpkin soup

30 mins
Low
3.6666666666667
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This rich soup is a variation of the traditional corn cream. The orange pumpkin is the ideal pumpkin for the recipe.
Learn more about Deborah Dana

Ingredients

8 portions
  • 2 kilos Castilla pumpkin, Remove your meat and cut into cubes
  • 1 onion, finely chopped
  • 4 cups chicken soup
  • 3 tablespoons butter
  • 1 kilo corn grain, cool
  • 2 chipotle chilies, chopped
  • 1/2 cups cream
  • 2 branches thyme
  • to taste black pepper, to taste

Preparation

Heat the butter in a large pot over medium heat. Add the onion and pumpkin and brown for 5 minutes.
Add the flour and mix well.
From time to time add the chicken broth and mix. Add corn, chipotle peppers, cream and thyme and continue cooking until it boils.
Reduce heat to low heat and cook for 20 more minutes or until pumpkin is soft.
Remove from heat and season with salt and pepper.

PRESENTATION

Serve soup in soups and decorate with thyme or cilantro.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (3)
Elizabeth Guerrero Saavedra
10/08/2017 18:19:46
Buenas tardes una pregunta en los ingredientes no menciona harina me podrían decir que cantidad lleva por favor
Melissa Martinez Romero
07/08/2017 20:54:58
Supongo que debe estar para que espese la mezcla y aprox. yo diría 2 cucharadas bastan
Anonymous
05/03/2013 12:59:58
en los ingredientes no esta la harina perdon pero de donde sacaron la harina y si lleva cuanto le ponemos

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