ArcaMax Chef - Appetizer -- Pumpkin Soup

ArcaMax Publishing > Home & Garden > Recipes > ArcaMax Chef

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Books:

Read the classics online or by email. More details on the books page

Appetizer -- Pumpkin Soup

One quarter cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 carrots, chopped
2 celery ribs, chopped
1 can 16-oz. pumpkin puree
1 Tbsp. grated fresh ginger
One half tsp. curry powder
One half tsp. ground cinnamon
One quarter cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.

The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.

This news arrived on: 11/01/2007

Share this Story