Pumpkin Soup
From ravenseyes 17 years ago
- 30 minutes to make
- Serves 4
With fall approaching and the holidays just around the corner this is a nice gentle start to a great meal, not over powering.
Ingredients
- 1 can of pumpkin puree 18 - 20 oz shopping list
- 2 shallots shopping list
- 2 cans chicken stock shopping list
- 2 tbsp curry powder (reduce to 1 tbsp if you don't like that much curry) shopping list
- 1/4 tsp sage shopping list
- 1/4 tsp thyme shopping list
- 1 bay leaf shopping list
- salt and pepper shopping list
- 4 fresh parsley sprigs for garnish only shopping list
- 1 doulpe of sour cream on each for garnish shopping list
How to make it
- In medium pot add 2 tsp of Extra Virgin olive oil, add shallots cook till tender over medium low heat.
- Add pumpkin puree and chicken stock, add remaining ingrediants and simmer for 30 mins. Remove bay leaf before serving.
- Serving suggestions - a crusty bread served along side or even in a minature bread bowl, my favorite is to find the medium size pumpkin gords clean them and serve the soup in them garnishing with the sour cream and parsley.
People Who Like This Dish 3
- skinnychef Seattle, WA
- choclytcandy Dallas, Dallas
- ravenseyes Belcamp, USA 21017
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