Tex-Mex Style Pumpkin Soup
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 234, total fat 11 G., saturated fats 5 G., proteins 8 G., carbohydrates 27 G., fiber 4 G., cholesterol 25 mg, sodium 549 mg, sugar 9 G.
Calories 234, total fat 11 G., saturated fats 5 G., proteins 8 G., carbohydrates 27 G., fiber 4 G., cholesterol 25 mg, sodium 549 mg, sugar 9 G.
Ree Drummond decided to enhance the flavor of butternut squash soup by adding a few ingredients typical of Tex-Mex cuisine: ground chili pepper, cumin, and fresh jalapeño. Ree also shared a secret for freezing and storing this soup in case you decide to make it in advance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 1 onion, diced
- 1 large butternut squash, peeled, seeded, and diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, crushed
- 1 jalapeño, seeded and finely chopped
- 4 cups chicken broth
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 0.5 cup sour cream
- 0.5 cup crumbled cotija cheese
- 0.5 cup finely chopped fresh cilantro
- 0.5 tbsp. pomegranate seeds
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Recipes with similar ingredients: butternut squash, black pepper, cumin, sweet pepper, jalapeno pepper, Cotija cheese, chili seasoning
Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the squash and peppers and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the garlic and jalapeño and cook for another minute.
- Add the broth, cumin, chili powder, salt, and black pepper. Bring to a boil and simmer until the squash is tender, about 15 minutes. Using an immersion blender, puree the soup until smooth.
- If serving immediately, ladle the soup into bowls and drizzle with about 1 tablespoon of sour cream, crumbled cotija cheese, cilantro, and pomegranate seeds.
- If freezing, let the soup cool completely, then pour into 3-4-liter bags and freeze. To serve, defrost the soup bag in the refrigerator, then reheat in a saucepan or microwave. Serve with sour cream, cheese, cilantro, and pomegranate seeds.
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