Decadent Pumpkin Soup
Contributed by: Marcia Passos Duffy
Okay, this is not low fat or low carb or low sugar or anything related to a "good" diet. BUT, it tastes wonderfully rich! And we all deserve that during the fall and winter months.
Ingredients:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 6 cups chicken broth
- 3 cups pumpkin puree
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 cup heavy cream
- 1/4 cup dry red wine
- Salt and pepper to taste
- Nutmeg & sprig of parsley for garnish
Directions:
Heat the butter in a heavy saucepan and sauté the onion
until it is soft. Stir in the chicken broth, pumpkin, sugar
and spices. Continue stirring and bring to a boil. Lower the
heat and simmer for 20 minutes, stirring occasionally. Add
the cream and adjust seasonings to taste. Add red wine and
carefully bring the soup to a boil. Serve immediately (or
can be served cold). Sprinkle with nutmeg and add a sprig
of parsley if desired to garnish.
About the author:
Marcia Passos Duffy is the publisher of
The Heart of New England free online magazine
www.TheHeartofNewEngland.com. Visit us today
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recipes, great giveaways, gardening tips & more!
Serving Size: Makes 6 - 8 Servings
