by maggie531
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my 4 recipes »
maggie531's Notes:
1 jalapeño pepper finely minced Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
4 cups chicken or vegetable broth Ask a question about this ingredient
15 ounces can of solid pack pumpkin or 2 cups fresh roasted pumpkin & squash puree Ask a question about this ingredient
2 tablespoons freshly squeezed lime juice Ask a question about this ingredient
2 tablespoons fresh cilantro finely chopped Ask a question about this ingredient
1 tablespoon maple syrup or honey Ask a question about this ingredient
Toasted pumpkin seeds for garnish Ask a question about this ingredient
In large saucepan over medium high heat, saute jalapeño in hot olive oil until just tender (about one minute). Gently stir in broth, pumpkin and lime juice. Bring to a boil and reduce heat. Add cilantro and simmer for five minutes. Stir in maple syrup or honey and garnish with toasted pumbpkin seeds and a sprig of cilantro.
Ask a question about this step*Note: I roasted a cheese pumpkin to use in the puree and to serve as the soup bowl. Then roasted two miniature pumpkins and two sugar dumpling squash to add to the puree. The two small pumpkins served as the soup cups.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
