Another Fall Favorite

Tuesday, October 02, 2007  by Gregory Gronbacher
Category: Autumn Foods, Fall, Pumpkin Soup

Curried Pumpkin Soup

- 2 cloves of garlic diced
- 1 onion diced 
- bay leaf 
- 2 tablespoons of olive oil
- 3 cups of chicken stock
- 1 teaspoon of tumeric
- 2 teaspoons of curry powder
- 1 can of pumpkin (much easier than using whole pumpkin)
- Salt, pepper, parsely to taste

1.  Using a food processor, puree the garlic, onion and olive oil.

2.  Place the chicken broth, pumpkin, tumeric, curry powder, and salt and pepper to sauce pan and stir until consistant.   Then bring to a boil.

3.  Add the puree of garlic and onion, the bay leaf, and parsely and reduce heat, simmering for 15-20 minutes.

4.  Continue to cook and season to taste.

5.  You can add some maple syrup to sweeten the aftertaste if so desired right before serving.

Comments

# vickypeterson said on October 12, 2007 9:09 PM:

I made this soup last night and loved it! I love autumn foods: squashes, pumpkins, apples, etc... Have you checked out the Farmer's Market on Fulton and Fuller? I am a regular shopper! That place rocks! :-) Now that it has finally begun to feel like autumn in West Michigan, my husband built a fire and we ate pumpkin soup while watching "Ugly Betty".  To quote Rachael Ray :"Yum-O!"

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