One of the comments I received is that people miss the full recipes I used to post (obviously with photographic accompaniment). I attribute the lack of that to sheer laziness on my part, and I resolve to get back with it.
Starting tonight with… drumroll…
Curry Pumpkin Soup.
The funny thing with this is that I don’t really like pumpkin. I tried this simply because the recipe kept popping up and just sounded good. The recipe below is courtesy of a parishioner of the Church of St. Ambrose & Our Lady of Good Counsel Catholic Churches. I have made my own modification, which I indicate throughout.
1 large onion, finely chopped (I use less than 1/2 of a large red onion)
1/4 cup butter
1/2 tsp curry powder
2 cups pureed pumpkin
1 1/2 tsp salt
2 cups half & half (I use 1 cup half & half and 1 cup fat free milk)
2 1/2 cups chicken broth (I use natural goodness low-sodium)
chopped parsley and sour cream for garnish
Check out this handy visual aid:
Saute the onion in the butter until nice and tender. Nothing like the smell of slowly melting butter as the base for a soup on a chilly night.
Sprinkle with curry powder and saute for an additional two minutes. The onions will take on a gorgeous golden color.
Stir in the pumpkin and salt.
You will get a nice thick mixture like this.
Add the half & half/milk mixture, stirring constantly. Yes, I stopped stirring in order to take this picture. 🙂
Stir in broth and keep on low heat until soup is completely heated.
Garnish with a dollop of sour cream (fat-free here) and parsley (fresh from the garden if possible).