Argentine Iced Pumpkin Soup Recipe
Argentine Iced Pumpkin Soup is delicious and very easy to make. This soup has the goodness of a variety of vegetables. I often prepare this Argentine Iced Pumpkin Soup and it is always appreciated by my family. You must try it too.
Ingredients
| Pumpkin or winter squash - 1 3/4 Ib | ||
| Canned tomatoes | 4 | |
| Medium sized onion - 1 | ||
| Leeks | 2 | |
| Vegetable or chicken bouillon cubes - 2 | ||
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Chives | 1/4 Cup (16 tbs), chopped (Garnish with:) | |
Directions
GETTING READY
1 Peel the pumpkin or winter squash.
2 Remove all the seed sections, and weigh out 1 3/4 lb of flesh.
3 Cut this into small pieces.
4 Blanch the tomatoes and peel.
5 Remove any tough parts and discard the seeds.
6 Trim and peel the onion and slice lengthwise into quarters.
7 Cut across into small pieces.
8 Slice the leek.
MAKING
9 In a large saucepan, place all the vegetables.
10 Add 3 1/2 cups water and the 2 bouillon cubes.
11 Bring to a boil and cover.
12 Reduce the heat, so that the liquid remains at a gentle boil.
13 Cook for 1 hour the pumpkin should be very tender.
14 Remove from the heat and let cool.
15 In a blender, put the vegetable mixture and blend to puree.
16 Allow to cool completely.
17 Stir in the cream.
18 Season to taste with salt and pepper.
19 Cover, and refrigerate to chill.
SERVING
20 Pour into individual soup bowls and serve chilled.
1 Peel the pumpkin or winter squash.
2 Remove all the seed sections, and weigh out 1 3/4 lb of flesh.
3 Cut this into small pieces.
4 Blanch the tomatoes and peel.
5 Remove any tough parts and discard the seeds.
6 Trim and peel the onion and slice lengthwise into quarters.
7 Cut across into small pieces.
8 Slice the leek.
MAKING
9 In a large saucepan, place all the vegetables.
10 Add 3 1/2 cups water and the 2 bouillon cubes.
11 Bring to a boil and cover.
12 Reduce the heat, so that the liquid remains at a gentle boil.
13 Cook for 1 hour the pumpkin should be very tender.
14 Remove from the heat and let cool.
15 In a blender, put the vegetable mixture and blend to puree.
16 Allow to cool completely.
17 Stir in the cream.
18 Season to taste with salt and pepper.
19 Cover, and refrigerate to chill.
SERVING
20 Pour into individual soup bowls and serve chilled.
Chef
