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Decadent Pumpkin Soup
By Marcia Passos Duffy
Okay, this is not low fat or low
carb or low sugar or anything related to a "good" diet. BUT, it tastes
wonderfully rich! And we all deserve that during the fall and winter months.
2 tablespoons butter
1/2 cup chopped onion
6 cups chicken broth
3 cups pumpkin puree
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup brown sugar
1 cup heavy cream
1/4cup dry red wine
Salt and pepper to taste
Nutmeg & sprig of parsley for garnish
Heat the butter in a heavy saucepan and sauté the onion until it is soft. Stir
in the chicken broth, pumpkin, sugar and spices. Continue stirring and bring to
a boil. Lower the heat and simmer for 20 minutes, stirring occasionally. Add the
cream and adjust seasonings to taste. Add red wine and carefully bring the soup
to a boil. Serve immediately (or can be served cold). Sprinkle with nutmeg and
add a sprig of parsley if desired to garnish.
Serves 6-8.
Would you like more pumpkin recipes? Read "Recipes from the Pumpkin Patch" at
http://www.theheartofnewengland.com/food-Pumpkin-Patch-Recipes-Story.html
Marcia Passos Duffy is the publisher of The Heart of New England free online
magazine
www.TheHeartofNewEngland.com.
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