Hot and Cool Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
700 grams of pumpkin500 grams of pineapple (chopped)10 grams of parseley leaves 5 grams of fresh ginger root (fine sliced)4 pieces of mint leaves 1 small shallot 8 teaspoons of canola oil1 teaspoon of mustard seeds1 teaspoon of whole black peppera pinch of black pepper a pinch of kosher salt
How to prepare
Pumpkin Preparation:
Remove the pumpkin seeds and put it in a baking sheet with a tinny pinch of salt and bake them until golden brown (about 10 minutes). Remove them from the oven and put them aside and let it cool before peeling them.
Pour 5 teaspoons of the canola oil inside the pumpkin, make sure it is spread out evenly Sprinkle the mustard seeds, black pepper, parley leaves, fine ginger slices, and pour 2 more teaspoons of canola oil on top of the pumpkin with all the ingredients so it will keep the moisture of the pumpkin while being baked. Bake it for about an hour. Note that a great way to check if your pumpkin is ready is to use a fork and see if it is soft or not, but again it takes about an hour and make sure the oven is 350 F.
After it is done, baking, scrape the pumpkin with all the herbs and spices into to a blender and add 1 cup of water and blend it until it looks smooth. You want this soup to be very nice and smooth with out any chunks, so make sure to pass it through a chinoax after the pineapple is added and blended to this mixture.
Pineapple Preparation:
In a sauté pan pour 1 table spoon of canola oil and sauté a small shallot, finely chopped, make sure not to brown the shallot and pour a pinch of black pepper and ¼ of a habanero pepper mixing all ingredients well and stirring for about 15 seconds. After the ingredients are all incorporated pour in your chopped pineapples and sauté for another 3 minutes or so. All you are doing is getting the pineapple to absorb all those good flavors before it is blended and added with the pumpkin mixture. After the 3 minutes or so it is ready to be poured into the blender with the pumpkin mixture. Once it is all in the blender together make sure it is blended until it is very smooth and pass it through the chinoax, so it will be a very velvety soup.
Pour the mixture into a cooking pan and bring it to a boiling because you want to serve this soup very hot, since it is a hot soup. Once the boiling point is reached pour the soup into a serving bowl and sprinkle the peeled pumpkin seeds and the mint chifonade as well as a mint leave garnish on top of your soup.
Serving Size: 200grams serving-about a soup bowl
Number of Servings: 3
Recipe submitted by SparkPeople user TATIFRANCO.
Pumpkin Preparation:
Remove the pumpkin seeds and put it in a baking sheet with a tinny pinch of salt and bake them until golden brown (about 10 minutes). Remove them from the oven and put them aside and let it cool before peeling them.
Pour 5 teaspoons of the canola oil inside the pumpkin, make sure it is spread out evenly Sprinkle the mustard seeds, black pepper, parley leaves, fine ginger slices, and pour 2 more teaspoons of canola oil on top of the pumpkin with all the ingredients so it will keep the moisture of the pumpkin while being baked. Bake it for about an hour. Note that a great way to check if your pumpkin is ready is to use a fork and see if it is soft or not, but again it takes about an hour and make sure the oven is 350 F.
After it is done, baking, scrape the pumpkin with all the herbs and spices into to a blender and add 1 cup of water and blend it until it looks smooth. You want this soup to be very nice and smooth with out any chunks, so make sure to pass it through a chinoax after the pineapple is added and blended to this mixture.
Pineapple Preparation:
In a sauté pan pour 1 table spoon of canola oil and sauté a small shallot, finely chopped, make sure not to brown the shallot and pour a pinch of black pepper and ¼ of a habanero pepper mixing all ingredients well and stirring for about 15 seconds. After the ingredients are all incorporated pour in your chopped pineapples and sauté for another 3 minutes or so. All you are doing is getting the pineapple to absorb all those good flavors before it is blended and added with the pumpkin mixture. After the 3 minutes or so it is ready to be poured into the blender with the pumpkin mixture. Once it is all in the blender together make sure it is blended until it is very smooth and pass it through the chinoax, so it will be a very velvety soup.
Pour the mixture into a cooking pan and bring it to a boiling because you want to serve this soup very hot, since it is a hot soup. Once the boiling point is reached pour the soup into a serving bowl and sprinkle the peeled pumpkin seeds and the mint chifonade as well as a mint leave garnish on top of your soup.
Serving Size: 200grams serving-about a soup bowl
Number of Servings: 3
Recipe submitted by SparkPeople user TATIFRANCO.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
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