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Idahoan® Premium Steakhouse® Potato Soups #IdahoanSteakhouseSoups
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Idahoan® Premium Steakhouse® Potato Soups Disclosure: I am partnering with Idahoan® Foods to bring you this information about the Idahoan® Premium Steakhouse® Potato Soups. Serve up a piping hot bowl of Idahoan® Premium Steakhouse® Potato Soups and enjoy your favorite steakhouse soup recipe without ever leaving home! Idahoan® Premium Steakhouse® Potato Soups Do you love the…
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Amazing vegan food stop in Negril, Jamaica. Soups and specials…
Amazing vegan food stop in Negril, Jamaica. Soups and specials are cooked up daily and served fresh. Today was lentil soup, callaloo, rice n peas, with vegetables and soy chunks in a savory sauce. #vegan #negril #jamaica (at Ras Rody)
From “Seattle’s Own Undeniably Perfect Soups” by Michael Congdon
Ingredients: cheddar cheese, cinnamon, cloves, coriander seed, cumin, chili powder, garlic powder, peppercorn, half and half, kosher salt, maple syrup, cashew, vegetable broth
Recipe Link |
Almost ridiculously easy to make, this soup is based on a recipe from “S.O.U.P.S. – Seattle’s Own Undeniably Perfect Soups” by Michael Congdon of Seattle’s Hopevine Pub and is one of my favourite soups. Although it is titled as “southwestern,” this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry.
1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorns
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish
How to make it
In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.
Cover and let simmer on high for 2 to 3 hours.
Garnish servings with grated cheddar cheese and toasted cashew pieces.
Many thanks to Michael for creating this wonderful soup! 🙂
Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. You can also put Rucola leaves on top.