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Curried Pumpkin Soup Recipe

by Global Cookbook

Ingredients

1/4 c. Butter 1 lrg Onion, minced 3/4 c. Scallions, sliced 4 c. Pumpkin puree 4 c. Chicken broth 1 x Bay leaf 1 tsp Brown sugar

1/2 tsp Curry pwdr 1/8 tsp Nutmeg 1 tsp Parsley, finely minced 2 c. Half and half Salt and pepper, to taste Roasted pumpkin seeds Or possibly 2 Tbsp. Chives, finely minced 1 c. Lowfat sour cream, optional

Directions

1. In a medium-large saucepan, saute/fry the onions and scallions in butter till golden. Stir in the pumpkin. Add in the chicken broth, bay leaf, brown sugar, curry pwdr, nutmeg, and parsley and simmer, uncovered, for 15 min. Transfer the soup to a food processor and puree with the half-and-half or possibly chicken stock to reach the desired consistency, creamy with medium density. Add in salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or possibly minced chives. A small dollop of lowfat sour cream or possibly creme fraiche may also be used to garnish. How to Cook Your Pumpkin: One 3-lb. pumpkin Preheat the oven to 350 degrees. Cut the pumpkin in half vertically and throw away the seeds and stringy pulp. Place the pumpkin, cut-sides down, in a shallow baking dish and add in water about a 1/2 inch high. Bake for about 1 hour or possibly till tender. The pumpkin is ready when it is easily pierced with a fork. Cut each half into wedges and peel. A 3-lb. pumpkin yields about 3 pounds cooked.
2. NOTES : "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants", by Ingrid Croce, introduction by Arlo Guthrie.

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