Preparation time: 10 Minutes
Cooking time: 40 Minutes
Easy - for beginners
Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.
Step 1: In a stockpot over medium heat, melt butter and sauté onion, carrot, roasted pumpkin, and cumin until all are tender, about 8 to 10 minutes. Step 2: Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken or vegetable stock and simmer for 15 minutes. Step 3 Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt & pepper. Step 4: Divide soup among 4 soup bowls, garnish with a swirl of cream, a sprinkle of fresh coriander, fresh red chili [optional] and serve.
Try This In addition to cumin, add 1 teaspoon of your favorite curry and serve with crispy pappadoms to give this soup Indian touch.