mom’s pumpkin soup

FirstHusband makes his momma’s soup every Thanksgiving (except when we go visit for Thanksgiving and she makes it!)

1 cup butter (we use Smart Balance)
1 cup onion (chopped)
1 clove garlic (minced)
1 scant tsp curry powder
½ tsp salt
1/8 tsp coriander
½ tsp red pepper
3 cups chicken broth
1 16 oz can pumkin (or 16 ounces of jack-o-lantern puree)
1 cup half/half (or ½ cup evaporated skim and ½ cup skim)
sour cream

melt butter, saute onion and garlic.
add spices and cook one minute.
add broth and simmer uncovered 15 to 20 minutes.
add pumpkin and milk and cook 5 minutes.
puree in blender. (BE CAREFUL. Start on a slow speed. It has a tendency to burst/explode out of the top even when you are holding the lid. It’s HOT and it BURNS. REALLY. Start Slow!)

garnish with sour cream and chives.

Serves 6

mom’s pumpkin soup (print friendly version)

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