FOOD + ENTERTAINING
From Something Special for the Holidays in the December 2013 issue
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.
Transfer to a blender (or use a hand-held blender) and purée until smooth.
Top with crème fraîche and spiced pumpkin seeds. Serve in bowls or individual
shot glasses.
PHOTOGRAPHY BY Taylor Mathis (unless otherwise noted)
FALL 2018
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