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Brazilian   -   Pureed Pumpkin Soup   adapted from Hot and Spicy by Marlena Spieler

  • 2 Large Shallot -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 5 Medium Green Onion -- finely chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 3/4 Cup Tomato Sauce
  • 1 Pound Cubed Pumpkin -- or butternut squash
  • 1 Tablespoon Ancho Chile Paste
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Oregano
  • 1 Teaspoon Salsa
  • 2 Cups Chicken Broth
  • 3/4 Cup Milk
  • Salt -- to taste
  • 1 Cup Sour Cream -- for garnish
  • Jalapeno Slices -- for garnish
Directions Saute shallots, garlic and half the green onions in butter. Sprinkle on flour. Cook for a few minutes. Add tomatoes, pumpkin, chile paste, cumin, cayenne, oregano, salsa, and chicken broth. Cook over moderate heat until pumpkin is tender. Puree in food processor, gradually add milk to mixture. Season with salt and garnish with sour cream, remaining green onion and jalapeno slices.
Serves 4
Time to Make 0:00

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