Curried Pumpkin Soup

---------- Recipe via Meal-Master (tm) v8.04

Title: Curried Pumpkin Soup
Categories: Food day, Soups & ste
Yield: 6 servings


1/4 c butter
1 lg onion -- chopped
3/4 c scallions -- sliced
4 c pumpkin puree
4 c chicken broth
1 bay leaf
1 ts brown sugar
1/2 ts curry powder
1/8 ts nutmeg
1 ts parsley -- finely chopped
2 c half and half
: salt and pepper -- to taste
: roasted pumpkin seeds OR
2 TB chives -- finely chopped
1 c sour cream -- optional

In a medium-large saucepan, saute the onions and
scallions in butter until golden brown. Stir in the
pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer,
uncovered, for 15 minutes. Transfer the soup to a food
processor and puree with the half-and-half or chicken
stock to reach the desired consistency, creamy with
medium density. Add salt and pepper to taste. Serve
with a handful of roasted pumpkin seeds or chopped
chives. A small dollop of sour cream or creme fraiche
may also be used to garnish. How to Cook Your Pumpkin:
One 3-pound pumpkin Preheat the oven to 350 degrees.
Cut the pumpkin in half vertically and discard the
seeds and stringy pulp. Place the pumpkin, cut-sides
down, in a shallow baking dish and add water about a
1/2 inch high. Bake for about 1 hour or until tender.
The pumpkin is ready when it is easily pierced with a
fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.

Recipe By : "Thyme in a Bottle", by Ingrid Croce

From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28
Oct 1996 22:20:31 -0800

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