Cuban-style Pumpkin Soup

By Halo745

This soup can be made vegetarian; just omit the meaty topping and substitue vegetable broth. Serve with an argula salad for a light but filling and flavorful lunch or supper.

Ingredients

• 1 Spanish onion, diced
• 1 cubanelle or Italian green pepper, seeded and diced
• 1 T olive oil
• 1/2 T salt
• 6 cups low-sodium chicken broth
• 3 cans (15 oz each) unsweetened pumpkin puree
• 1/4 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp ground red pepper
• 4 oz prosciutto, sliced
• 1 T shelled pumpkin seeds

Details

Servings 6

Preparation

Step 1

In a large sauce pan over medium heat, saute the onions and green pepper in olive oil for 5 minutes, or until onion is translucent. Season with salt.

Add chicken stock, pumpkin, and the remaining spices. Bring the mixture to a boil, turn off the heat, and let cool 10 minutes.

Puree mixture in the blender in 2 batches. Transfer the mixture to saucepan to reheat.

Garnish hot soup with prosciutto, pumpkin seeds, and if desired, a dollop of sour cream.