From: Yresim Demus
Date: Tue, 22 Oct 2002 00:13:24 -0700
Per demand, I am re-posting the original Pumpkin Soup recipe. This was
posted by IWChick quite a while ago. All credit should go to her.
Plain Old Creamy Pumpkin Soup
4 tablespoons (1/2 stick) butter
1 large onion, chopped (1 cup)
1 or 2 celery ribs, sliced (1/2 cup)
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth (available canned)
One 16-ounce can solid-pack pumpkin
1 cup half-and-half or light cream
Melt the butter in a large saucepan over medium-high heat. When hot, add
the onion, celery, and garlic and cook, stirring frequently, until
softened. Stir in the salt and pepper and cook for 1 minute more. Stir in
the broth and continue to cook over medium-high heat, uncovered, for 15
minutes. Stir in the pumpkin and half-and-half. Pour into a food
processor or blender and process until smooth. (If using a blender, the
mixture will have to be blended in two or three batches.) Return the soup
to the saucepan and cook over medium heat, stirring, until heated through.
(May be made ahead up to this point and reheated. Ladle into shallow soup
bowls and, optionally, garnish with plain or cheese-flavored popcorn.
Regards,
Yresim
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