Ahhhhh my favorite time of year is almost here...it's the time if year when as I drive past trees I'm peering at their branches hoping for a glimpse of color change...I sniff the morning breeze hoping it indicates rainfall...and dream of lovely scarves, leg warmers, apple cider, and....of course, pumpkin soup!
Pumpkin Soup is a family favorite in our home-and this recipe is absolutely to die for. So give it a try-eat some and freeze some for later! Most of all...enjoy the season and cherish every moment.
Pumpkin Soup
1/4 lb sliced mushrooms
1/4 cup chopped onion
2 tbs. unsalted butter
2 tbs. flour
1 tbs. curry powder
3 cups chicken broth
1lb can of pumplkin puree (plain not spiced)
1 tbs. honey
1 pinch freshly grated nutmeg
salt and freshly ground black pepper
1 cup whipping cream
2 tbs. chopped green onions
In a large heavy saucepan, cook mushrooms and onion in the butter, stirring over moderate heat, for 3 minutes. The onion should be soft, bot brown.
Add the flour and curry powder. Cook over low heat for 5 minutes stirring constantly.
Remove pan from heat, add chicken broth while wisking. (whew!)
Stir in the pumpkin, honey, nutmeg and salt and pepper to taste.
Simmer soup, stirring occasionally for 15 minutes.
Add whipping cream and heat until soup is hot not boiling.
Add green onions for garnish.
*sluurrrrrpppp*
No comments:
Post a Comment