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April 29, 2014

Nonna’s Winter Warmer

Filed under: Uncategorized — Tags: , — Darren Hackett @ 8:31 am


soup

This pumpkin soup is creamy and comforting, but also has enough spice to be interesting. You can easily double the recipe by using a larger pumpkin simple. If you’re going to use fresh pumpkin, just put the pumpkin on a baking sheet, slit it to let out the steam, and cook it in a 170 oC or 350 F oven until soft — about 45 to 60 minutes. Split, let cool, and scoop out the seeds and pulp. Mash, or use blender or food processor until pumpkin puree is smooth.

Ingredients:

  • 1 Tablespoon oil
  • 1 small onion, sliced
  • 2 cloves garlic – chopped or pressed
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon coriander (ground seed)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch cayenne pepper
  • 1/2 cup dry white wine
  • 450 kg 1 lb of pumpkin.
  • 1/2 cup milk
  • 1/2 cup of cream
  • 2 cups chicken or vegetable broth (can use bouillion)
  • 1 to 2 teaspoons sugar

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