Courtesy of PureZing
Serves 4
INGREDIENTS:
1 lb. pumpkin
2 jalapeno chilies
2 Tablespoons butter
1 onion, chopped finely
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, pressed or finely chopped
5 cups organic chicken stock
2 bay leaves
2 sprigs fresh thyme or ½ teaspoon dries thyme
4 Tablespoons chopped fresh parsley
¼ teaspoon ground ginger
1 ¼ cups organic cream
Sea salt and freshly ground pepper
Spicy Sour Cream:
2/3 cup sour cream
2 pinches each cayenne, coriander, cumin
1 Tablespoon chopped fresh chives
DIRECTIONS:
Mix together all spicy sour cream ingredients in a bowl and set aside.
Peel the pumpkin, remove seeds and cut pumpkin into 1-inch cubes.
Seed and dice jalapenos.
In a large pot or Dutch oven, melt the butter over medium heat and sauté onion, carrot and celery till soft.
Stir in garlic and chilies and cook a few minutes.
Add pumpkin, stock, bay leaf, thyme, parsley, ginger and salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer 20-25 minutes till all the vegetables are soft.
Remove bay leaves and thyme. Pour into blender or processor and puree till smooth.
If too thick, thin with extra stock. Serve with spicy sour cream (sour cream and paprika or cayenne pepper). |
