Appetizer Recipes : Pumpkin Soup

Ingredients :

One quarter cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 carrots, chopped
2 celery ribs, chopped
1 can (16-oz.) pumpkin puree
1 Tbsp. grated fresh ginger
One half tsp. curry powder
One half tsp. ground cinnamon
One quarter cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.

Tips : Use fat free chicken broth and fat free Half and Half in place of the cream.