Tuesday, October 5, 2010

Zesty Pumpkin Soup from the Rosewood Country Inn

1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry
1/2 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz. can pumpkin
1 cup light cream or half and half
sour cream and chives for garnish

In a large saucepan, melt butter. sauté onion and garlic until soft.
Add curry, coriander, salt, and red pepper. cook for 1 minute.
Add chicken stock and boil gently, uncovered, for 15-20 minutes.
Stir in pumpkin and cream. Simmer for 5 minutes.
Cool for 10 minutes. Pour into blender container and blend until creamy.
Serve with a dollop of sour cream and chopped chives.
Yield: 6 cups

67 Pleasant View Road, Bradford, NH
Rosewood Country Inn...selected time and again as America's Most Romantic Hideaway.