Wednesday, November 26, 2014

Perfectly Pumpkin Soup

Perfectly Pumpkin soup. This is a great dish for a Thanksgiving appetizer. Goes well with crackers cheese and wine but what doesn't go well with crackers, cheese and wine! This is great for a side along Thanksgiving dinner,too. With leftover turkey coming also it's a great way to toss in some turkey, left over veggies or even some stuffing. It's a super quick recipe as I used Libby's Pumpkin Puree. Took me about 30 minutes to make.

4 cups pumpkin puree
4 cups chicken broth(vegetable if your a veggie only eater) I had some homemade but any will do
2 celery stalks, tops too chopped
2 carrots chopped
1/4 Vidalia onion(sweet onion is good)
1/4 Pure maple syrup(honey is a good substitute)
1/2 teaspoon grated ginger
1/2 teaspoon minced garlic
2 bay leaves
Dash of cinnamon
Dash of thyme
Dash of Poultry seasoning
1 cup heavy cream(coconut milk if you want healthy/low fat)

Place all ingredients in a pot on low and simmer until vegetables are tender. Puree in a food processor or blender. Pour back in pot without heat and add heavy cream. Stir until it's mix well. When serving you can add a little more cream like in the pictures and add some parsley or whatever herbs you have available. It's great cold too! Hope everyone has a great Thanksgiving.

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