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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A big hit at Thanksgiving, even with the kids! (Based on a recipe from Woman's World magazine, 2004) Ingredients:
4 tablespoons butter |
2 onions, chopped |
2 garlic cloves, chopped |
2 teaspoons cumin, ground |
1 teaspoon thyme |
1 tablespoon salt |
1 teaspoon pepper |
1 quart chicken broth |
2 (29 ounce) cans pumpkin puree |
1 pint half-and-half |
4 tablespoons brown sugar |
1 teaspoon orange zest |
Directions:
1. Melt butter.
2. Add onion, garlic, cumin, thyme, salt & pepper & saute till onions are soft.
3. Add broth, reduce heat to medium-low & simmer till onions are tender (10 - 12 minutes).
4. Add pumpkin.
5. Puree in pot with hand blender.
6. Add half & half & sugar if desired.
7. Garnish with sour cream and/or parsley, if desired.
8. (Prep time includes time to chop onions & garlic.).
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