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| Snow storm, February 2012 |
We in the Denver area are facing a blizzard of possibly eighteen inches of snow over the next couple of days.
I always keep cans of pumpkin puree in the pantry and will be making a soup from my own recipe.
This is a wonderful and savory soup that is easy
to prepare without the need to used a fresh pumpkin.
Don't think of pumpkin pie. This soup is a complex and savory burst of flavor that is a healthy meal in
itself, or a superb accompaniment to any meal. It has become one of my favorite soups. JB
Ingredients:
1 med. onion, chopped
1/4 cup butter or olive oil
1 29 oz. can Libby’s cooked pumpkin puree (not pie filling)1 large can chicken or vegetable broth or your own stock
1 tsp. sugar
1 bay leaf
1 tbsp. good curry powder (or to taste)
1/ 8 tsp. nutmeg
1 tbsp. dry parsley
2 cups milk (2% or whole milk)
1 cup heavy cream
1 tsp. salt
freshly ground pepper (to taste)
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Saute chopped onion in butter until onion is tender and transparent.
Stir in all other ingredients except milk and cream. Simmer for about
fifteen minutes. Then use blender (or immersion blender, which is
so much easier) to puree mixture until creamy smooth. Finally, add
slowly the milk and cream while stirring. Continue to heat until desired
temperature. Serve with a crisp French bread or your own croutons.
*Freezes well
