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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Warm and good soup for that special Dinner or just watching TV on a cool nite! From ArcaMax Chef. 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 |
Directions:
1. 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.
2. The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.
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