Submitted by: Barbara Williams of Desert Hills, CA
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree
4 cups chicken stock
1/3 tsp curry powder, or to your taste
2 cups half-and-half
Salt and pepper
Slowly sauté onion and garlic in oil until transparent, about
5 minutes. Add pumpkin puree and chicken stock, bay leaf,
sugar, curry, nutmeg and mix well. Bring to boil, then lower
heat to simmer. Cook 20 - 30 minutes. Taste for seasoning.
Add half-and-half and simmer another 10 minutes. Remove from
heat and cool. Blend in batches in blender. Strain through a
fine strainer. Reheat gently, and serve with toasted coconut.
Yield: 4 Servings
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