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Thursday, January 21, 2016

judy's pumpkin soup

Ingredients

  • Servings: 6
  • 1/4 cup butter
  • 1 large onion, finely chopped
  • 1 leek, white portion only, chopped
  • 4 cups chicken broth
  • 1 (29 ounce) can pumpkin puree
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground ginger
  • 1 teaspoon bay leaf
  • 1 cup half-and-half

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr

  • melt butter in a large pot over medium heat. cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
  • reduce heat to low and simmer, stirring occasionally, for 15 minutes. remove from heat to cool. pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed mixture to pot and bring to a boil.
  • gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

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