I realize Halloween is still a bit away but we're already talking about the prices they charge for pumpkins these days you can go broke at the orchards. Ya gotta do it with the kids though that's what it's for. I personally love the fall color changes and all things pumpkiny (that even a word?) INGREDIENTS: Olive oil or canola oil 1 medium white onion (diced) 1 garlic clove diced 2 cups pumpkin puree 4 cups chicken stock Bay leaf Pinch sugar 1/3 tsp curry powder, or to your taste Pinch nutmeg 2 cups half-and-half Salt and pepper Toasted coconut
DIRECTIONS: Slowly saute 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 toasted coconut. Yield: 4 Servings Categories: Soup Steve Boodram --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
