Saturday, November 22, 2014

Pumpkin Soup

A small bowl of soup is a good appetizer, and this one may be on my Thanksgiving table next week. If you have a medium pumpkin left from Halloween, (not carved yet) it will make a great tureen. I think the curry powder makes the soup.
Again, this takes only bottom heat, so use charcoals or your camp stove.

6 Tablespoons butter
4 green onions, chopped
1 small onion, minced
1 can (29oz.)  pure pumpkin. unsweetened, NOT PIE pumpkin
1 quart chicken broth 
3 Tablespoons flour
½ teaspoon curry powder
½ teaspoon salt
1 cup half and half
croutons and/or heavy cream for garnish

In a 10" deep, or 12" Dutch oven with 12 to 14 charcoals under oven, melt 4 tablespoons butter. Sauté green onions and onion until golden brown. Add pumpkin, broth and salt. Bring to a boil and simmer for 10 minutes. Over a large bowl, rub soup through a fine strainer. In the Dutch oven, melt remaining 2 tablespoons butter and add flour to make a roux. Return soup to Dutch oven and bring to a boil until thickened. Add cream and curry powder and heat again. Serve in warm soup bowl. Garnish with cream.  I like to use a squeeze bottle and do a spiral. Then drag a tooth pick from the meddle out, 3 or 4 times to make a spider web look.

1 comment:

  1. If you serve in wide rimed bowls, sprinkle fine chopped Roasted Pumpkin seeds on the rim.