Copycat Restaurant-Style Recipes: Dishes Just Like You Eat Out, Only Better - Homemade! by Allen Allie

Author:Allen, Allie [Allen, Allie]
Language: eng
Format: azw3, epub
Published: 2020-07-21T16:00:00+00:00

2 tsp. of ginger, ground

1 tsp. of curry powder

1 cup of juice, apple

4 cups of vegetable broth, low sodium

1 cup of water, filtered

1/2 cup of pureed pumpkin

2 tbsp. of softened cream cheese, low fat

Optional: cream, heavy

For topping:

1 tbsp. of oil, olive

1/2 tsp. of chili powder

1/2 cup of pepitas

Salt, kosher

Instructions:

1. Heat the oil in large-sized pot on med. heat. Add shallots, squash and carrots. Season as desired. Stir occasionally while cooking, till vegetables start softening, five minutes or so.

2. Add and stir in the garlic, curry powder, sugar and ginger. Cook till the vegetables start caramelizing, two to three minutes.

3. Pour in water, broth and apple juice. Bring to boil. Reduce to simmer. Cook till vegetables become soft, 8-10 minutes.

4. In small-sized bowl, whisk cream cheese and pumpkin puree together till incorporated well.

5. Pour the pumpkin mixture in pot. Stir, combining well.

6. Puree soup till smooth with immersion blender. Season as desired. Add heavy cream, as desired.

7. Preheat the oven to 350F. On medium cookie sheet, toss the pepitas with oil, then chili powder. Season as desired.

8. Bake pepitas, shaking pan when halfway done, till pepitas are golden and crunchy, eight to 10 minutes or so. Allow to completely cool. Top soup with the pepitas and serve.

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