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Name: Sugar Pumpkin Soup with Chipotle Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 sl Bacon; diced; 1/2 c Heavy cream; plus 1 cup for; Salt; 1 md Pumpkin; about 4 pounds; 6 c Chicken Stock; 1 Whole leaves flat-leaf; 1 tb Butter; 1/4 c Orange juice; 1 lg Pinch freshly grated nutmeg; 1 tb Chipotle pepper in adobo; 1 lg Yellow onion; chopped; ; garnish

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INGREDIENTS

2 sl Bacon; diced
1/2 c Heavy cream; plus 1 cup for
Salt
1 md Pumpkin; about 4 pounds
6 c Chicken Stock
1 Whole leaves flat-leaf
1 tb Butter
1/4 c Orange juice
1 lg Pinch freshly grated nutmeg
1 tb Chipotle pepper in adobo
1 lg Yellow onion; chopped
; garnish

INSTRUCTIONS

Preheat the oven to 375 degree. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt remaining 1 tablespoon of the butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg. Season to taste with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1tablespoon chipotle pepper. Whip 1cup cream to soft peak. Stir peppers into cream. Ladle the hot soup bowls. Spoon dollop of chipotle cream into soup. Yield: 6 servings Per serving: 816 Calories (kcal); 63g Total Fat; (75% calories from fat); 14g Protein; 32g Carbohydrate; 205mg Cholesterol; 13252mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9417 Converted by MM_Buster v2.0n.

NOTES

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Sugar Pumpkin Soup with Chipotle Cream

2 sl Bacon; diced
1/2 c Heavy cream; plus 1 cup for
 Salt
1 md Pumpkin; about 4 pounds
6 c Chicken Stock
1 Whole leaves flat-leaf
1 tb Butter
1/4 c Orange juice
1 lg Pinch freshly grated nutmeg
1 tb Chipotle pepper in adobo
1 lg Yellow onion; chopped
 ; garnish

Preheat the oven to 375 degree. Halve the pumpkin from top to bottom and  place it, cut side down, on an oiled baking sheet. Bake until the pumpkin  can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a  spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard  the skin.    Melt remaining 1 tablespoon of the butter in a soup pot over medium heat.  Add the bacon and onions and cook, stirring occasionally, until the onions  are soft and the bacon is just turning golden, about 7 minutes. Add the  pumpkin and stock and simmer until the pumpkin falls apart, about 30  minutes. Let cool for about 20 minutes. In batches, puree the soup in a  blender on high speed, 3 minutes per batch, until very smooth. Strain  through a fine mesh strainer into a clean soup pot and add the cream,  orange juice, and nutmeg. Season to taste with salt and pepper. If the soup  is too thick, correct the consistency with additional water or stock. Chop  1tablespoon chipotle pepper. Whip 1cup cream to soft peak. Stir peppers  into cream. Ladle the hot soup bowls.    Spoon dollop of chipotle cream into soup.    Yield: 6 servings        Per serving: 816 Calories (kcal); 63g Total Fat; (75% calories from fat);  14g Protein; 32g Carbohydrate; 205mg Cholesterol; 13252mg Sodium Food  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 12  Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9417      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2957g)
Recipe Makes: 1 servings

Calories: 1167
Calories from Fat: 416 (36%)

Amt Per Serving		% DV

	Total Fat 46.2g	62 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 6.6g
Cholesterol 116.9mg		36 %
Sodium 4200.9mg		145 %
Potassium 3156.4mg		83 %
Total Carbohydrate 108.4g		32 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 108.1g
Protein 73.2g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1167

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