Cream of Pumpkin Soup
Robyn Carter
ingredients
- 2 T. butter
- 1 large onion, chopped
- 1 tsp. fennel seed (optional)
- 1/2 tsp. salt
- 1-2 tbs. curry powder
- 1/2 tsp. nutmeg/clove
- 1 can (14 1/2 oz.) chicken broth
- 1 can (16 oz.) solid pumpkin purée (better if fresh from real pumpkin)
- 1/4 tsp. pepper
- 1 c. apple cider (optional)
- 1 c. half ’n’ half
directions
- 1
Melt butter. Add onion, fennel seed, salt and curry. Cook covered over low heat until onion is translucent. Add chicken broth, pumpkin, pepper.
- 2
Simmer covered 15 minutes.
- 3
Transfer soup to food processor or blender. Add apple cider and purée. Stir in cream in saucepan right before serving. Serve and garnish.
Source: Robyn
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