Cuban Pumpkin Soup
1 oz butter
1 onion, diced
2 pounds peeled and diced pumpkin
2 tsp. diced Chile pepper
5 cups chicken stock
2 springs fresh thyme
salt and freshly ground pepper
1/2 cup cream SPICED CREAM TOPPING:
1/2 cup cream
1/4 tsp. each ground cumin, coriander, cayenne pepper
Chopped chives
Melt butter in a heavy sauce pan and saute the onion until tender.
Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover
and simmer until the pumpkin is tender. Puree until smooth. Before
serving, stir in the cream.
To make the topping, lightly whip the cream with the seasonings.
Ladle the soup into bowls and top with a little of the whipped cream
and some chopped chives. Serves 4-6 |