Pumpkin Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 T. butter
1 c. chopped onion
1 tsp. dried thyme
1 can stewed tomatoes
1 can unsweetened pumpkin puree
4 c. low sodium canned chicken stock, warmed
fresh nutmeg
salt
pepper
1/2 c. heavy cream
2 scallions, thinly sliced
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Directions: |
Directions:In a heavy, large saucepan, melt butter over medium heat. Add onions and cook until tender (about 5 minutes). Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook 20 minutes. Puree soup in three batches in a blender. Season to taste with salt, pepper, and nutmeg. Stir in cream and return to a simmer. Serve with sliced scallions as a garnish in the center of the bowl.
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Personal
Notes: |
Personal
Notes: When I first moved to Florida from Chicago, I missed the fall season terribly! I loved the multi-colored leaves, taking brisk walks on an Indian summer afternoon, wearing cozy sweaters, and chatting with my family in front of the fireplace. I served this soup as the first course at the first dinner party my husband and I hosted after we were married. Our friends raved about this delicious soup and said it made it feel like fall in Florida! I serve it at Thanksgiving, Christmas dinner parties, or as a light lunch or dinner any time of year. It is simple to make and always makes me feel warm and cozy inside. Thanks,
Colleen
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