Decadent Pumpkin Soup

Image via Wikipedia

With Halloween once again around the corner,
it's now time to go all pumpkinesque and talk
about the many ways to make the most of the
famous orange vegetable...

Marcia Passos Duffy, our guest contributor
for today's post, goes a step further and
brings some decadence to the traditional
pumpkin soup.

Enjoy...

Loup Dargent

Image by Giando via Flickr

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Decadent
Pumpkin
Soup

Marcia Passos Duffy
www.TheHeartofNewEngland.com

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
½ cup chopped onion
6 cups chicken broth
3 cups pumpkin puree
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup brown sugar
1 cup heavy cream
¼ cup 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
www.theheartofnewengland.com/food-Pumpkin-Patch-Recipes-Story

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About the author

Marcia Passos Duffy is the publisher of
The Heart of New England free online magazine
www.TheHeartofNewEngland.com.

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