SOUPS: Pumpkin Soup
Source of Recipe
MrsMonty
List of Ingredients
4 Tbls. butter
1 large onion
1 leek; chopped
15 oz can pumpkin puree (NOT pie filling)
4 cups chicken broth
1 cup half n half
1/2 tsp curry powder
1/2 tsp ground nutmeg
1 tsp. salt
1/2 tsp white pepper
1/2 tsp. ground ginger
1 bay leaf
Toppings:
Croutons
Crumbled cooked bacon
Caramelized OnionsRecipe
Saute the onion & leeks in butter until soft and transfer to a soup pot.
Stir in all other ingredients, except for the half n half and toppings.
Bring to a boil and lower heat to simmer 15 minutes, stirring occasionally.
Remove the bay leaf.
Puree mixture in batches in a food processor until smooth.
(Can be stored in the fridge for 2 days at this point)
Return mixture to pot, add the half n half.
Cook over medium heat to desired temperatures.
Add toppings just before serving.
To caramelize the onions:
Saute chopped red onions in butter over medium heat until limp. Add some sugar and continue to cook until brown and crisp.
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