Chef Tee’s Thai Pumpkin Soup

Serves 2 to 4Thai pumpkin soup n cantaloup salad.jpg
Prep time: 10 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 cups Thai pumpkin, peeled and cut into ½ -inch cubes
  • 1 cup sweet potato, peeled and cut into ½ -inch cubes
  • 1 medium onion, sliced
  • ½ cup cooking sherry
  • 3 cups chicken stock
  • ¼ cup heavy whipping cream
  • Salt & Pepper to taste
  • 1 tsp. rosemary
  • 1 red chili pepper, diced (add more if want spicy)
  • Garnish — olive oil

Directions

  1. Add pumpkin, sweet potato, onions, sherry, stock to large pot; bring to boil over high heat.
  2. Lower to medium-low heat; simmer until ingredients are fork tender (about 15-to-20 minutes).
  3. Pour ingredients into blender; add cream, rosemary, red chili; puree until smooth.
  4. Season w/Salt & Pepper.
  5. Garnish w/little olive oil.
  6. Enjoy!

 

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