Pumpkin Potato Soup: Date Added: 20 Nov 2009 Ingredients:

1/2 cup of finely chopped onion – (125ml)
2 tbsp of unsalted butter – (30ml)
2 teaspoons of ground cumin – (10ml)
2 teaspoons of annatto butter – (10ml) see below
3 1/2 lb. acorn squash, seeded, peeled and cut into ¼ inch pieces – (1750grams)
6 cups water – (1 ½ liters)
1 1/2 cups of milk – (375ml)
1 lb. of potatoes – (500grams)
1 cup of kidney beans – (250ml)
1 cup coarsely grated mozzarella – (250ml)
Cilantro for garnish

Cooking Instructions:

To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted. Add the squash to a pot with water and simmer until tender.

Blend refrito together with ½ a cup of milk. Stir this into the squash soup. Add the remaining cup of milk, diced potatoes, and rinsed and drained kidney beans to the soup.

Simmer until the potatoes are tender. Stir in the cheese and stir over moderately low heat for5 minutes. The cheese should not be completely melted Ladle soup into bowls and garnish with cilantro.

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