This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.
|Pumpkin purée, canned||19 fl. oz.|
|Potato, small Yukon Gold, peeled, cubed||1 each|
|Red pimento, canned, purée||6 oz.|
|Vegetable oil||1 tbsp.|
|Ginger, freshly minced||1 tsp.|
|Onion, white cooking, minced||1/2 each|
|Celery, minced||1 tsp.|
|Garlic, chopped||1 clv.|
|Vegetable or chicken stock, low sodium||32 fl. oz.|
|Evaporated milk, low fat||14 fl. oz.|
|Pepper, ground||to taste|
|Nutmeg, ground||to taste|
8 to 10 portions
- In a heavy, deep saucepot, heat oil over low heat.
- Add the onions to the oil and cook until just golden. Add the garlic and chilli, and continue to cook.
- Add the potato and celery to the onions. Continue to cook over low heat until the potatoes are soft.
- Add the stock to the onion mixture. Add the pumpkin puree. Bring to a boil. Reduce to a simmer and cook for approximately 20 minutes.
- Puree, or mash with a potato masher for a coarser texture. Add the evaporated milk and bring back to the gently simmer for 5 minutes. Do not boil.
- Adjust seasoning with salt, pepper and nutmeg. Serve in warm soup bowls.
- Garnish with red pimento puree by adding a dollop to each bowl.
Stainless steel bowls, measuring spoons, measuring cups, large saucepot, kitchen knife, wooden spoon, potato masher