Monday, October 6, 2014
Pumpkin Soup
1/4 C Butter 1 Bay leaf
1 Lg. Onion Sliced 1/2 tsp. Basil
4 C. Pumpkin puree 1 tsp. Curry powder
2 C. Chicken stock 1/8 tsp. Nutmeg
2 C Whole Milk Salt & Pepper to taste
Melt butter in saucepan and add onions. Saute until soft and just golden. Blend in blender with pumpkin puree. Return to pan and add all ingredients except milk. Simmer uncovered for 20 minutes. Do not boil Remove bay leaf, add milk, simmer 5 minutes and serve. Good just the way it is or top with dollop of sour cream, sprig of parsley, dill, or chives.
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