Friday, October 23, 2009
Zesty Pumpkin Soup for the Weekend!
Great weekend to gather round the soup pot - this recipe is a keeper! Slightly zesty, not too sweet - garnish with a dollop of sour cream, some chopped fresh chives and if you wish some yummy cheese straws on the side. Enjoy the season and the soup!
Zesty Pumpkin Soup
(makes 6 cups)
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1 tsp curry powder
1/2 tsp salt
1/8 to 1/4 tsp ground coriander
1/8 tsp crushed red pepper
3 cups chicken broth
1 3/4 cups (16-ounce can) pumpkin
1 cup half and half
sour cream and chives (optional)
In a large saucepan, melt butter, saute onion and garlic until soft.
Add curry powder, salt, coriander and red pepper. Cook 1 minute.
Add broth, boil gently uncovered for 15 to 20 minutes.
Stir in pumpkin and half and half- cook 5 minutes.
Pour into blender or use hand held stick blender to blend until creamy.
Serve warm with dollop of sour cream and chopped chives or roasted pumpkin seeds!