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Pumpkin Soup

Saute:

cup butter 

1 medium onion, diced

3 shallots

bunch green onions

habanera pepper (careful, very hot!)

tsp cumin seeds

tsp oregano

tsp hot chili powder

cayenne

Using a whisk, add:

cup flour

Cook without scorching for 12 minutes.

Add:

4 cups chicken broth

2 pounds cooked, peeled pumpkin

bunch cilantro

1 Tbsp tomato paste

Puree in a food processor.  Then add:

milk

Stir and serve.

 

 

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Last modified: December 14, 2009