Unity
Executive Chef
PUMPKIN SOUP
(Makes 6 cups)
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1/2 tsp. salt
1 tsp. curry powder
1/8 to 1/4 tsp. ground coriander
1/8 tsp. (or more, if desired) crushed red pepper (pizza pepper)
3 cups chicken broth
1 3/4 cups (16 oz. can) Libby's Solid Pack Pumpkin
1 cup half-and-half
Sour cream and chives
In large saucepan, saute onion and garlic in butter until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 minute. Add broth. Boil gently uncovered for 15-20 minutes. Stir in pumpkin and half-and-half. Cook 5 minutes. Pour a little at a time into blender container, cover, and blend until creamy. Serve with a dollop of sour cream topped with chopped chives.
--John 8)
(Makes 6 cups)
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1/2 tsp. salt
1 tsp. curry powder
1/8 to 1/4 tsp. ground coriander
1/8 tsp. (or more, if desired) crushed red pepper (pizza pepper)
3 cups chicken broth
1 3/4 cups (16 oz. can) Libby's Solid Pack Pumpkin
1 cup half-and-half
Sour cream and chives
In large saucepan, saute onion and garlic in butter until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 minute. Add broth. Boil gently uncovered for 15-20 minutes. Stir in pumpkin and half-and-half. Cook 5 minutes. Pour a little at a time into blender container, cover, and blend until creamy. Serve with a dollop of sour cream topped with chopped chives.
--John 8)