This sweet and rich autumn soup contains spices including coriander, cumin, chili, and ginger, with a strong flavor. The recipe is from Martha Stewart Living, October 2000. To make the soup, melt butter in a large skillet over medium heat. Add onions and cook until softened, about 4 minutes. Add pumpkin and cook, stirring occasionally, until softened, about 10 minutes. Add apples, salt, cumin, coriander, ginger, chili, pepper, chicken broth, and 2 1/2 cups of water (just enough to cover). Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Puree in batches in a food processor or blender until smooth, then return to the skillet over low heat. If necessary, add additional water. Serve with sliced apples, sliced chili, and sour cream.
Franklin
27.04.2023 @ 06:44
This sweet and rich autumn soup contains spices including coriander, cumin, chili, and ginger, with a strong flavor. The recipe is from Martha Stewart Living, October 2000. To make the soup, melt butter in a large skillet over medium heat. Add onions and cook until softened, about 4 minutes. Add pumpkin and cook, stirring occasionally, until softened, about 10 minutes. Add apples, salt, cumin, coriander, ginger, chili, pepper, chicken broth, and 2 1/2 cups of water (just enough to cover). Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Puree in batches in a food processor or blender until smooth, then return to the skillet over low heat. If necessary, add additional water. Serve with sliced apples, sliced chili, and sour cream.