Pumpkin Soup
This recipe courtesy of The Junior League of Chicago. Ingredients 1/4 cup butter or margarine 1 large onion, chopped 1 leek, chopped 1 pound canned or homemade pumpkin puree 5 cups chicken broth 1/4 teaspoon white pepper 1 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 bay leaf 1 cup half-and-half 1 cup sour cream 1/2 cup chopped chives 6-8 servings Instructions Melt butter in medium saucepan. Add onion and leek. Saute until tender. Stir in pumpkin puree, chicken broth, pepper, salt, curry powder, nutmeg, ginger, and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Remove bay leaf. Puree soup mixture in blender or food processor. Return to saucepan. Add half-and-half. Soup may be served at this point or refrigerated or frozen. Serve hot or cold. Top with a dollop of sour cream. Sprinkle with chives. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
