Recipes, Cooking tips & more from Los Altos de Eros, Boutique Hotel & Spa in Tamarindo, Costa Rica.
“Give thanks for unknown blessings already on their way.” ~Native American Saying
With Thanksgiving coming up, I wanted to feature a deliciously creamy pumpkin soup. For this recipe we will be creating a “roux”, a combination of cooking butter and flour, which acts as a thickener for soups and sauces. Another little trick for extra creaminess is adding a tablespoon of coffee creamer at the end. Happy thanksgiving everyone!
Ingredients: (serves 4-6) 1 small pumpkin or 1/4 of a large one, 4 cups vegetable broth, 1 onion, 2 tbs butter, 2 tbs flour, 1 tsp powdered coffee creamer, salt and pepper.
Directions: Slice the pumpkin and place in a pot with boiling water until it softens.
Scrape the pulp off the skin.
For the roux: melt the butter in a large pot, add the onion until it crystallizes, then add the flour and mix together to achieve a consistent batter.
Add the vegetable broth and mix well until there are no clumps. Finally add the pumpkin pulp and cook at medium heat for 5 minutes. Place in the blender and liquify, and then back on the stove over medium heat, adding the creamer, salt and pepper. Bring to a boil for a few minutes.
Serving option: Top with a tbs of sour cream, croutons and some sliced up leek.