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Santa Fe Pumpkin Soup Recipe
Serves 8 Ingredients: 2 clove garlic, minced
2 tbsp wesson oil
1 pk roasted red peppers, minced, or 1 medium red bell pepper, charred over gas flame, peeled, seeded and minced
32 oz solid pack pumpkin (not pie filling)
28 oz chicken broth
10 oz enchilada sauce
1 1/2 cup half and half, up to 2 cups
1/8 tsp white pepper
Sour cream
Cilantro leaves
Instructions: 1. In Dutch oven, saute garlic in hot oil until light golden brown.
2. Add peppers and saute 2 min longer.
3. Add remaining ingrediants(except sour cream and cilantro).
4. Cook until heated through.
5. To serve, top each bowl of soup with dollop of sour cream and cilantro leaves.
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