I have a great, easy curried pumpkin soup recipe if you want it! )
4 tablespoons butter or margarine 1 medium onion, chopped finely 2 cups pumpkin puree (from a can – do NOT buy pumpkin pie filling by mistake – just plain pumpkin puree) 4 cups chicken stock 1/3 teaspoon curry powder (or ½ tsp. if you like things spicy) dash of nutmeg 2 cups light cream or half and half
In a medium saucepan, melt the butter over medium heat and add the onion. Saute for approx. 5 minutes until the onion is translucent. Add the pumpkin puree and stock, and whisk to mix. Add the curry powder and nutmeg. Simmer on low for 20 minutes. Taste the soup for seasoning, adding salt and pepper if desired. At this point, if you are making this ahead of time, cool, cover and refrigerate. On Thanksgiving Day – heat over medium-low heat. Once soup is warm, gradually stir in the light cream, then serve.
Always a crowd pleaser, esp. served with some really good bread or rolls. Super-easy to make.
