Pumpkin Soup
| 4 t 1/2 c 1 clove 2 c 4 c 1 1 pinch 1/3 t 1 pinch 1/2 t 1/4 t 2 c |
butter chopped onion garlic, pressed pumpkin puree (canned works great) chicken stock/broth bay leaf sugar curry powder nutmeg salt black pepper light cream or half & half |
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| Melt butter in large soup pot. Saute onions and garlic until translucent, about 8 minutes. Add pumpkin, chicken broth, and spices and bring to a boil. Reduce heat and simmer for 30 minutes. (Add seasoning to taste.)Before you serve the soup, add cream and warm but do not let boil. I recommend serving the soup with sourdough bread. | ||