Pumpkin Soup Recipe
This is a really good recipe I start making this time of year and eat until Thanksgiving, easily doubled and freezes well (before adding cream).
(Serves 6 – 8)
4 T (1/2 stick) butter or marg
1 Lrg onion, chopped
1 med leek, white part only, chopped
1 Lb canned or fresh pumpkin puree (Tried both many times, canned just tastes better)
4 C chicken broth
1 tsp salt
1/2 Tsp curry powder
¼ tsp ground nutmeg
¼ tsp ground white pepper
¼ tsp ground ginger
1 bay leaf
1 C half & half
In med soup pot, melt butter or margarine
Sauté onion & leek, stirring occasionally until soft
Stir in pumpkin, chicken broth, salt & spices, bay leaf
Bring to boil.
Lower heat & simmer, uncovered, for 15 min, stirring occasionally
Remove bay leaf
Puree the mixture in batches in blender or food processor
(Mixture may be refrigerated for 2 days)
(Mixture may be frozen)
Return to Soup pot.
Add half & half
Cook over moderate heat, stirring occasionally, until heated through
Adjust seasonings
byeCalihelloBahamas
Sep 29, 2007 06:58AM
Thank you, will try it out. Canned is better than fresh? well, that should make it easier :)
Permalink | Reply