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Vegetables
Pumpkin Soup

We Americans seem to only think of pumpkin in terms of sweet dishes, but this recipe proves that we should think otherwise. Be sure to also check out the savory recipe for Fresh Pumpkin & Pasta Toss.

2 tablespoons butter
2 shallots, minced
2 dried, red hot chilis, minced (optional)
26-ounce can 100% pumpkin
1 tablespoon brown sugar
4 cups chicken broth
1/2 cup heavy cream
Pinch of nutmeg
salt and pepper to taste
Chopped pecans, for garnish

Saute shallot in butter until soft, about 5 minutes, in a saucepot over medium heat. Stir in chilis, pumpkin and brown sugar. Whisk in chicken broth to thin. Bring just to a boil, reduce heat and simmer for 20 minutes for flavors to blend.

Stir in cream, nutmeg and salt and pepper to taste. Simmer 5 more minutes. Serve in bowls and garnish with chopped pecans.


Subj: Comments/questions about 'Pumpkin Soup' Recipe
Date: 11/13/00
From: linda1900@earthlink.net (Linda Lee Panlilio)
To: steve@pulpkitchen.com

When I made this wonderful soup this weekend, I replaced the chilis with curry powder......It was terrific!!! I love your Baltimore segment and plan my Saturday mornings around it !! I saw you in SuperFresh a couple of years ago and stopped to tell you so !!
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Comments: Send us comments about this recipe steve@pulpkitchen.com