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Recipe of Pumpkin soup with chipotle
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Recipe of Pumpkin soup with chipotle
Recipe

Pumpkin soup with chipotle

20 min
10 min
Not so easy
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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.

Ingredients

4 servings
  • 4 Castilla pumpkin medium
  • 3 spoonfuls of Butter
  • 1/2 onion filleted
  • 2 cups of pumpkin clean pumpkin pulp, cubed guys
  • 1 tablespoon of rosemary chopped
  • 1/2 chipotle peppers in adobo sauce without seeds
  • 3 cups of Knorr® Chicken Broth
  • 1 I touched of table salt
  • 1 I touched of ground pepper
  • 2 spoonfuls of cream low fat, to decorate
  • 1 tablespoon of rosemary finely chopped, to decorate

Preparation

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.

TIPS

Take advantage of the pumpkin rind to serve the soup.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
1727
kcal
86%
Carbohydrates
353
g
118%
Proteins
72.8
g
146%
Lipids
23.2
g
36%
Fiber
71.7
g
143%
Sugar
67.4
g
75%
Cholesterol
48.4
mg
16%
Esha
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