What to do with winter nights? Warm, creamy pumpkin soup. This recipe is great because you can cook in advance and then just warm before your meal. Ingredients- Olive oil or canola oil
- 1 medium white onion, diced
- 1 clove garlic, diced
- 2 cups pumpkin puree
- 4 cups chicken stock
- 1 bay leaf
- 1 pinch sugar
- 1/3 teaspoon curry powder, or to your taste
- 1 pinch nutmeg
- 2 cups half-and-half
- Salt and pepper
- Slivered Almonds
Instructions- Slowly sauté onion and garlic in oil until transparent, about 5 minutes.
- Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning.
- Add half-and-half and simmer another 10 minutes.
- Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer.
- Reheat gently and serve with slivered almonds.
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