Apr 1, 2009

Pumpkin Soup

Pumpkin Soup

1 onion, chopped
1 tablespoon garlic, minced
1 teaspoon pumpkin pie spice mix
1/8 teaspoon cayenne
3 3/4 cups chicken or vegetable stock
1 pound fresh pumpkin (skinned, seeded, and diced)
1 tablespoon honey
1 cup whole milk
4 teaspoons lemon juice
Salt to taste
2 tablespoons sour cream

In a large pot, combine onion, garlic, pumpkin pie spice, cayenne, stock, pumpkin and honey. Bring to a simmer. Simmer until pumpkin is tender when pierced with a fork. Remove from pot and puree. Return to pot. In a separate bowl, mix the milk and cornstarch until smooth. Add to pot of soup, stirring constantly. Bring soup back to a simmer and cook for 10 minutes. During this time, add the lemon juice and salt to taste. Garnish each serving with a dab of sour cream.

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