Here's something from our family cookbook, Come and Dine, to keep you warm when all those trick or treaters come by. Not so bad for your Thanksgiving table either. Enjoy!Creamy Pumpkin Soup
2 C. finely chopped onions
1 bay leaf
1/2 C. finely chopped celery
1/2 tsp. curry powder
1/2 C. butter
1/4 tsp. ginger
3 (14oz.) cans of chicken broth
1/4 tsp. nutmeg
2 C. pumpkin puree
1/8 tsp. chili powder
1 can evaporated milk
salt and pepper to taste
1/4 C. grated Parmesan
Preparation:
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup of butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices, and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Add salt and pepper if needed. Stir in remaining butter. Pour hot soup into the prepared pumpkin shell. Top with grated Paremesan cheese and chopped fresh chives.
1/8 tsp. chili powder
1 can evaporated milk
salt and pepper to taste
1/4 C. grated Parmesan
Preparation:
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup of butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices, and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Add salt and pepper if needed. Stir in remaining butter. Pour hot soup into the prepared pumpkin shell. Top with grated Paremesan cheese and chopped fresh chives.
. . .Tommorrow we'll show you how to prepare the pumpkin shell . . .
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