18 March 2017

Sopa de calabaza mexicana #soupswappers

Yum
Our Saturday Soup Swappers are headed south of the border with Mexican soups, perfect for your Cinco de Mayo party in May!  You will have time to try these out and choose the perfect one for your gathering.  We are hosted by Karen at Karen's Kitchen Stories this month.  Karen has a wonderful food blog with all kinds of goodies, but if you like bread, well, you are going to be so inspired over there!

This pumpkin soup has a nice heat and sweetness to it.  It is made to accommodate my lifestyle, but I have put the equivalent in "normal" ingredients beside the ones that I use!  This soup is thick and perfect with a sandwich of your choosing.



Don't you love the sweet pot holder? It was made by my mother in law, Irene, who suffers from Alzheimer's.
Sopa de Calabaza Mexicana

½ cup pistachios (pumpkin seeds)
2 tablespoons olive oil
1 small onion – chopped
2 cloves garlic – minced
1 small can mild green chilies – rinsed and chopped
2 teaspoons powdered stevia (2 T brown sugar)
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon red chili flakes 
1 (15 ounce) can pureed pumpkin (not pumpkin pie mixture)
2 cups vegetable stock
1 (14 ounce) can coconut milk (or 1 1/2 c half and half or heavy cream)
(In a skillet over medium high heat toast pumpkin seeds for about 3 minutes until browned and you can smell the oils being released. Set aside.) If you use pistachios, skip this step.
In a large sauce pan heat olive oil over medium heat. Add onion and sauté until translucent – about 5 minutes. Add garlic and chopped chilies. Sauté for 2 minutes. Add brown sugar, cumin, salt, pepper and red chili flakes. Sauté for another minute and then add the pumpkin, chicken or vegetable stock and coconut milk. Stir well. Reduce heat and cook until heated through (about 5 – 10 minutes).

Process soup in blender in batches until smooth. Make sure you remove the center piece from the blender lid so that the soup does not explode in the blender.

Garnish soup with reserved pistachios (pumpkin seeds.)





14 comments :

  1. This goes for my files, I always welcome a recipe for pumpkin. soup... so creamy and not too heavy!

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  2. I love the pot holder and I love the soup sitting on top of it too.

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  3. Looks tasty, Terri. Pumpkin soup has a wonderful sweet/spicy taste that I love.

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  4. This sounds so good. I can definitely see me trying this in the fall using fresh pumpkin and seeds. Wonderful, Terri. P~

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  5. This sounds delicious. I love the combo of sweet and spicy! Also, I did not know that about the center piece of the blender lid! Great tip!

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  6. MMM! I love a good pumpkin-based soup! And with a Mexican twist? I'll definitely add this to my meal-plan this week. Everyone in the house is sick right now, so something hearty with a little spice might just be the key to perking us up.

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  7. Ooooohhh-that sounds really good and you take great pictures. xo Diana

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  8. I am so making this soon! It is so healthy and the creaminess makes it seem so indulgent- yum!

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  9. What a beautiful soup! Sounds amazing!

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  10. Yum this look a delicious soup. Lovely recipe. xx

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  11. Your soups always look absolutely immense Terri! It looks oh so so so so creamy. Can I book you for some soup making classes please? I still haven't tried the tomato one from last time but I literally keep dreaming about it haha! x

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  12. I'm bookmarking this to make next fall. Love the combo of ingredients.

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  13. So, I really can't wait to try this one...it sounds fantastic!

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  14. Thanks for sharing your soups always look so delicious going to be adding this one to my fall recipes

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