Creamy Pumpkin Soup
1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt
2 c. Half and Half
2 1/2 c. chicken stock
1/3 c. sour cream
1/8 tsp. cinnamon
Minced parsley
Melt butter in a medium saucepan. Add onion and cook until soft. Add curry powder and cook 1-2 minutes more. Place the onion mixture in food processor, add pumpkin and salt, process until smooth. Add Half and Half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally. Combine sour cream, cinnamon and parsley. Serve hot soup with a dollop of sour cream in the center. Serve with crusty bread. Serves 6.
1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt
2 c. Half and Half
2 1/2 c. chicken stock
1/3 c. sour cream
1/8 tsp. cinnamon
Minced parsley
Melt butter in a medium saucepan. Add onion and cook until soft. Add curry powder and cook 1-2 minutes more. Place the onion mixture in food processor, add pumpkin and salt, process until smooth. Add Half and Half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally. Combine sour cream, cinnamon and parsley. Serve hot soup with a dollop of sour cream in the center. Serve with crusty bread. Serves 6.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
http://groups.yahoo.com/group/DoriesRecipeBox/
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