Pistachio Pumpkin Soup for Two Recipe

Name: Pistachio Pumpkin Soup for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup pistachios, shelled; 12 medium white onion; 2 garlic cloves; 1 tablespoon olive oil, extra virgin; 12-1 ½ cup home made chicken stock, turkey stock or 12-1 ½ cup vegetable stock; 2 cups pumpkin puree, preferably home made; ¼ teaspoon white pepper, freshly ground; ¼ teaspoon red pepper; ½ teaspoon dried rosemary, crushed; salt, to taste

Servings: persons

¼ cup pistachios, shelled
12 medium white onion
2 garlic cloves
1 tablespoon olive oil, extra virgin
12-1 ½ cup home made chicken stock, turkey stock or 12-1 ½ cup vegetable stock
2 cups pumpkin puree, preferably home made
¼ teaspoon white pepper, freshly ground
¼ teaspoon red pepper
½ teaspoon dried rosemary, crushed
salt, to taste

1
For the first step a food processor can be used,but it's preferable to do by hand to avoid grinding everything too finely;you don't want a paste.
2
Coarsely chop the pistachios and onion;then combine the two and chop together with a heavy chef's knife until everything is finely minced and mixed together.Mince the garlic and set aside.
3
Heat the olive oil over medium heat in a heavy saucepan large enough to hold the soup.When hot,add the pistachio-onion mixture and cook,stirring as needed for 3 -5 minutes until the onions are beginning to brown ,the nuts are getting toasty,and everything is starting to smell good.Add the garlic and cook about a minute longer,stirring more often so the garlic doesn't burn.
4
Pour in the stock and stir to deglaze the pan.Add the pumpkin and stir well.Season with the spices,crushing the rosemary first with a knife or with your fingers as you add it to the pot.
5
Adjust heat to allow the soup to simmer gently,and cook about 10 minutes,making sure to stir occasionally to prevent burning.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup pistachios, shelled, 12 medium white onion, 2 garlic cloves, 1 tablespoon olive oil, extra virgin, and more.

Yes, Pistachio Pumpkin Soup for Two falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio Pumpkin Soup for Two

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