Fresh and Delicious Los Altos de Eros

Recipes, Cooking tips & more from Los Altos de Eros, Boutique Hotel & Spa in Tamarindo, Costa Rica.

Cream of Pumpkin Soup

“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!

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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.

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Directions: Slice the pumpkin and place in a pot with boiling water until it softens.

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Scrape the pulp off the skin.

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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.

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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.

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Serving option:  Top with a tbs of sour cream, croutons and some sliced up leek.

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This entry was posted on November 24, 2013 by in Cuisine, Recipes, Soups, Starters, Vegetarian.
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