Advertisement
Ingredients
3 tablespoons cooking oil
2 medium onions, peeled and chopped
3 leeks, white part only, rinsed and chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
5 cups raw pumpkin, cut in cubes
5 cups water
1 ½ cups milk or half-and-half
Salt to taste
1 tablespoon freshly chopped fresh coriander leaves
Nutritional analysis per serving (8 servings)
15 grams carbs; 16 milligrams cholesterol; 161 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 780 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a large, heavy saucepan. Add the onions and leeks and saute over low heat until they are tender but not brown, about 10 minutes. Stir in the garlic and the jalapeno pepper.
- Step 2
Stir in the chili powder and cook briefly, then add the pumpkin and water. Cover and simmer until the pumpkin is very tender, about 40 minutes. Allow to cool briefly, then puree the mixture in a food processor. You will probably have to do this in two batches.
- Step 3
Return the puree to the saucepan, add the milk or half-and-half and salt to taste. Serve with a sprinkling of coriander on each serving.
Private Notes
Comments
Made with 32 oz of Pacific vegetable broth and 15oz can pumpkin purée. Also added 1teaspoon of ground coriander. It has quite a kick.