Pumpkin Soup

This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."

Yield: 6-8 servings

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Pumpkin Soup Recipe

  • 1/4 cup butter or margarine
  • 1 large onion, chopped
  • 1 leek, chopped
  • 1 pound canned or homemade pumpkin puree
  • 5 cups chicken broth
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 bay leaf
  • 1 cup half-and-half
  • 1 cup sour cream
  • 1/2 cup chopped chives
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Preparation Instructions

Melt butter in medium saucepan. Add onion and leek. Saute until tender.
Stir in pumpkin puree, chicken broth, pepper, salt, curry powder, nutmeg, ginger, and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Remove bay leaf.
Puree soup mixture in blender or food processor. Return to saucepan. Add half-and-half. Soup may be served at this point or refrigerated or frozen.
Serve hot or cold. Top with a dollop of sour cream. Sprinkle with chives.

Yield: 6-8 servings
Helpful Hints

Serving suggestion: Hollow out a pumpkin and fill it with soup. Heat at 350 degrees for 45 minutes and serve from the pumpkin

Note: To prepare a pumpkin puree, cut a fresh 3-pound pumpkin into cubes. Combine cubes with water to cover in a saucepan. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until fork-tender. Drain and press through a sieve.


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