Peachy the Magazine December 2013 | Page 38

Something Special for the Holidays

PUMPKIN SOUP 6 cups chicken stock 1 ¹ ⁄ 2 teaspoons salt 4 cups pumpkin purée 1 cup chopped onion 1 clove garlic minced

1

⁄ 2 cup heavy cream

1 teaspoon curry powder

1

⁄ 4 teaspoon chili pepper flakes

Sauté onion and garlic in olive oil until transparent . Add chicken stock , pumpkin , and seasoning . Bring to boil . Reduce heat to simmer and add heavy cream .

Pumpkin Soup is great in small soup sippers for festive holiday fare or on your dinner table in large bowls with rustic country bread for a cold winter ’ s evening meal .

Transfer to a blender ( or use a handheld blender ) and purée until smooth .

Top with crème fraîche and spiced pumpkin seeds . Serve in bowls or individual shot glasses .

HELPFUL TIPS The Splendid Table website offers Lynn Rosetto Casper ’ s recipe for Homemade Crème Fraîche . We also found a Curried Pumpkin Seeds recipe from Bon Appétit that can be made up to five days ahead .

38 PEACHY