Title: Curried Pumpkin Soup
Categories: Food day, Soups & ste
Yield: 6 Servings

1/4 c Butter
1 lg Onion; chopped
3/4 c Scallions; sliced
4 c Pumpkin puree
4 c Chicken broth
1 Bay leaf
1 ts Brown sugar
1/2 ts Curry powder
1/8 ts Nutmeg
1 ts Parsley; finely chopped
2 c Half and half
Salt and pepper; to taste
Roasted pumpkin seeds OR
2 tb Chives; finely chopped
1 c Sour cream; optional

In a medium-large saucepan, saute the onions and scallions in butter until
golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15
minutes. Transfer the soup to a food processor and puree with the
half-and-half or chicken stock to reach the desired consistency, creamy
with medium density. Add salt and pepper to taste. Serve with a handful of
roasted pumpkin seeds or chopped chives. A small dollop of sour cream or
creme fraiche may also be used to garnish. How to Cook Your Pumpkin: One
3-pound pumpkin Preheat the oven to 350 degrees. Cut the pumpkin in half
vertically and discard the seeds and stringy pulp. Place the pumpkin,
cut-sides down, in a shallow baking dish and add water about a 1/2 inch
high. Bake for about 1 hour or until tender. The pumpkin is ready when it
is easily pierced with a fork. Cut each half into wedges and peel. A
3-pound pumpkin yields about 3 pounds cooked.
Recipe By : "Thyme in a Bottle", by Ingrid Croce

Posted to MC-Recipe Digest V1 #269

Date: Mon, 28 Oct 1996 22:20:31 -0800

From: Rooby

NOTES : "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants",
by Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0-06-258624-6.

$25.00 hardcover, 256 pages; 200 recipes, 24 black & white photographs.

Publication date April 1996. (Ingrid is the widow of singer-songwriter Jim

Croce, who died in 1973.)

From Food Day [http://www.foodwine.com/food/foodday/]

October 21, 1996

MC formatted 10-29-96 by rooby@shell.masterpiece.com