Peachy the Magazine December 2013 - Page 38

Something Special for the Holidays PUMPKIN SOUP 6 cups chicken stock 1 1?2 teaspoons salt 4 cups pumpkin purée 1 cup chopped onion 1 clove garlic minced ?2 cup heavy cream 1 1 teaspoon curry powder ?4 teaspoon chili pepper flakes 1 Sauté onion and garlic in olive oil until transparent. Add chicken stock, pumpkin, and seasoning. Bring to boil. Reduce heat to simmer and add heavy cream. Pumpkin Soup is great in small soup sippers for festive holiday fare or on your dinner table in large bowls with rustic country bread for a cold winter’s evening meal. Transfer to a blender (or use a handheld blender) and purée until smooth. Top with crème fraîche and spiced pumpkin seeds. Serve in bowls or individual shot glasses. The Splendid Table website offers Lynn Rosetto Casper’s recipe for Homemade Crème Fraîche. We also found a Curried Pumpkin Seeds recipe from Bon Appétit that can be made up to five days ahead. HELPFUL TIPS 38 PEACHY