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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With fall approaching and the holidays just around the corner this is a nice gentle start to a great meal, not over powering. Ingredients:
1 can of pumpkin puree 18 - 20 oz |
2 shallots |
2 cans chicken stock |
2 tbsp curry powder (reduce to 1 tbsp if you don't like that much curry) |
1/4 tsp sage |
1/4 tsp thyme |
1 bay leaf |
salt and pepper |
4 fresh parsley sprigs for garnish only |
1 doulpe of sour cream on each for garnish |
Directions:
1. In medium pot add 2 tsp of Extra Virgin olive oil, add shallots cook till tender over medium low heat.
2. Add pumpkin puree and chicken stock, add remaining ingrediants and simmer for 30 mins. Remove bay leaf before serving.
3. Serving suggestions - a crusty bread served along side or even in a minature bread bowl, my favorite is to find the medium size pumpkin gords clean them and serve the soup in them garnishing with the sour cream and parsley.
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