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PUMPKIN SOUP
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This recipe is really good and really easy.
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1 large onion - sliced or chopped
1/4 cup, butter (1/2 stick)
1 teaspoon, curry powder
2 cups, canned pumpkin (NOT pumpkin pie mix!)
1 1/2 teaspoons, salt
2 cups, heavy cream
2 1/2 cups, chicken stock or broth
cinnamon, nutmeg and allspice - to taste (see * below)
garnish (see ** below)
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Sauté the onion in butter until it is limp - but not browned. Sprinkle with curry powder, and continue to cook for a few moments to develop flavor. In batches, in a blender or food processor (or using an immersion blender)
puree the onions with the pumpkin and salt, then add the cream, continuing to blend. Transfer this mixture to a soup pot or saucepan and whisk in the chicken stock. Heat slowly, seasoning with the spices to taste. *NOTE:
use a very light hand with the cinnamon, nutmeg and allspice - you do not want the soup to taste like liquid pumpkin pie! Alternatively, use only the allspice, or a pinch of ground cloves, and increase the curry powder slightly. When soup is hot, it is ready to serve - do not allow it to boil.
**Garnish with cubed cream cheese, or a dollop of sour cream, sprinkle with minced chives or parsley, or garnish with roasted pumpkin seeds.
Halloween idea: serve this soup in individual hollowed-out pumpkins - or, for a buffet, scoop out a big pumpkin, fit a bowl inside (for safety’s sake) and fill with the soup.
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Variations:
Other interesting spice combinations might include coriander, cumin, and/or ginger.
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