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 Roasted Pepita (Pumpkin) Soup
Spa Cucina, Del Mar, California
3 cups pumpkin, steamed and cubed
32 ounces vegetable or
chicken broth
1-1/2 teaspoon salt
1 cup onion, chopped
1-2 cloves garlic, minced
3-4 tablespoons extra virgin olive oil
1 cup plain nonfat yogurt
Dashes of nutmeg, cinnamon, marjoram, basil
Peel pumpkin's outer skin just like any hard squash, i.e., butternut; cut into chunks and steam until tender. In a soup pot, sauté onions and garlic with
oil until onions are clear. In a blender, puree all ingredients together EXCEPT 1 cup reserved squash and the yogurt. Return the puree to soup pot and gently whisk in yogurt
and remaining pumpkin. Serve hot with crusty bread. Services 4-6.
*Note: We love to add a dash of grated Ginger to our
version of this recipe -- for an added bite.* |
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