|
I was quite excited to find this spiced pumpkin recipe while browsing through a DCH catalog because it begins with a base of chamomile tea; Its easy, healthy and great tasting.
Ingredients:
8 chamomile tea bags
6 1/2 cups water, divided
1 large red onion, chopped
2 tablespoons extra virgin olive oil
3 large cloves garlic, finely chopped
1 1/2 tablespoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons light or dark brown sugar, lightly packed
1 can (29 ounces) pumpkin
1 tablespoon salt, or to taste
freshly ground black pepper, to taste
3/4 cup sour cream or plain yogurt, for garnish
sliced chives for garnish (Optional)
Directions:
1. Bring 4 1/2 cups water to a boil; pour over tea bags; cover; steep for 6 minutes; reserve.
2. Sauté onion in oil over medium-low heat until soft, about 3 minutes. Stir in garlic, cumin and cayenne, stirring constantly until mixture is aromatic, about 1 minute.
3. Stir in tea, remaining 2 cups water, pumpkin, sugar and 1 tablespoon salt. Simmer, stirring occasionally until mixture reduces and lightly coats the back of a spoon, about 20 minutes. Season to taste with salt and freshly ground pepper.
4. Serve in individual soup bowls. Garnish each with a dollop of sour cream or plain yogurt and if you like sprinkle with chives.
|
