Tuesday, September 12, 2006

Creamy Pumpkin Soup

I haven't tried this but it looks good!

1/2 cup finely minced onion
1/2 cup finely minced shallots
2 cups canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 tsp. curry powder
1 tsp. honey
2 cups low-sodium chicken broth
1 12oz can evaporated milk
(croutons)

In a deep saucepan, saute onion and shallots with a little oil. Stir in pumpkin, pumpkin pie spice, curry powder, and honey. Gradually whisk in broth and milk. Cook and stir over medium heat until very hot- about 5 minutes. Do not boil. Serve and enjoy:-)

3 comments:

Alysun said...

You go first, Hillary. I don't know if I can get my farmer husband to eat anything pumpkin that isn't followed by the word "Pie" and topped with Whipped Cream. :)

Alysun said...

You go first, Hillary. I don't know if I can get my farmer husband to eat anything pumpkin that isn't followed by the word "Pie" and topped with Whipped Cream. :)

Annie said...

Just don't tell him it's pumpkin. Paul and I love butternut squash soup and I think it would tast pretty similar. I can't wait to try this. I have a few pumpkins that are orange already.