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Tom Weaver's Pumpkin Soup Recipe

by CookEatShare Cookbook

Ingredients

1/4 c. butter 1 lg. white onion, sliced 3/4 c. sliced green onions, white part only 1 (16 ounce.) can pumpkin 4 c. chicken stock

1 bay leaf 1/2 teaspoon sugar 1/2 teaspoon curry pwdr 2 c. cream, lowfat milk or possibly half and half Salt and pepper to taste

Directions

1. Heat butter in large heavy saucepan. Add in onions and saute/fry on medium high heat. Stir in pumpkin, stock, bay leaf, sugar and curry. Reduce heat. Simmer uncovered 15 min, stir occasionally. Remove bay leaf.
2. Puree in blender, return to pan. Add in lowfat milk and salt and pepper to taste. Heat 5 - 10 min don't boil. Garnish with whipped cream, lowfat sour cream or possibly paprika and chopped green onions. Serves 4 to 6.

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