On a cold fall day sometimes there is nothing better than a nice hot soup. This soup is thick and rich, and with the addition of jalapenos it also packs a bit of a kick to warm you up. This soup is hearty enough to be eaten on its own, with a slice of bread and a side salad, or serve it in smaller portions as a starter. For extra kick leave the seeds in, if you prefer a milder soup seed the jalapenos and/or just use one.
Pumpkin Soup with a Kick
Makes 4-6 servings
Ingredients:
- 4 Tablespoons unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, diced
- 2 jalapenos, diced
- 1 teaspoon fresh thyme, diced
- 1 teaspoon fresh sage, diced
- 1 1/2 lbs winter squash (like a pie pumpkin), peeled and cut into 1/2 inch peiced
- 2 cups vegetable stock
- 1 cup dry white wine
- 1 teaspoon salt
- 2 cups whole milk
- 1/4 cup manchego cheese
Directions:
- Melt butter and sauté onions until soft and golden.
- Add tomato, onion, garlic, jalapeno, thyme, sage and salt. Saute another minute or two, until fragrant.
- Add squash, stock and wine. Simmer for about 40 minutes.
- Remove from heat. Transfer to a blender, or use an immersion blender, to puree until smooth.
- Return to pot, add milk and bring back to a simmer. Add cheese, when it melts serve immediately.
The Not So Skinny Cook 