"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Creamy Pumpkin Soup Recipe

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This recipe for Creamy Pumpkin Soup, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethanie Newton
Added: Wednesday, November 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1/2 cup onion
3 cups chicken stock
1 large potato
1 cup corn
2 cups cooked pumpkin
1 tsp. paprika
1/2 tsp. crushed red pepper
2 tsp. cummin
1/2 cup whipping cream
salt and pepper to taste

Directions:
Directions:
In large stock pot add onion and olive oil, simmer for 5 minutes or until soft. Add chicken stock, potato (peeled and chopped), pumpkin, paprika, red pepper flakes, salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally. Cool slightly then puree in a food processor or blender. You can also use a hand held blender if your pot is deep enough. Return to heat and stir in the cream. Simmer for another 5 minutes. Pour into bowls and garnish with a swirl of sour cream and chives.

Preparation Time:
Preparation Time:
just about 30 minutes
Personal Notes:
Personal Notes:
This can be very hot, so monitor your red pepper flakes until you are used to using them. It is not to be triffeled with, the Crushed Pepper.

 

 

 

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