Saturday, October 30, 2010

Creamy Pumpkin Soup

This soup is comforting and unique... SO perfect for a warm winter meal! 
Recipe from my friend Lisa Cheney.

          3 cups chicken broth
          1 (8 oz.) can diced tomatoes, undrained
          1 onion, finely chopped
          Bay leaf
          1 (15 oz.) can pumpkin
          Just a small pinch of ground cloves and ginger
          Salt, to taste
          1/4 tsp. white pepper
          1 Tbs. lemon juice
          1 cup cream

Optional garnishes:
          Roasted pumpkin seeds (Pepitas)
          Sour cream

Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.

Pictured with French Peasant Bread.

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