(This is the most-requested recipe every year at our annual fall "soup and dip" gathering...)
4 Tbsp. butter
1 1/2 minced shallots
2 cans pumpkin
2 C. chicken broth
1/4 C. brown sugar
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 C. Half & Half
chopped parsley for optional garnish
1) In a saucepan, over medium heat, melt butter and cook shallots until tender, stirring occasionally.
2) Stir in next 7 ingredients until blended and mixture begins to boil. Cook 5 minutes to blend flavors.
3) Add cream and heat through, stirring occasionally.
4) Taste it and add whatever you want, to taste.
5) Serve in bowls with garnish, if desired, or serve it in a hollowed-out pumpkin.
4 Tbsp. butter
1 1/2 minced shallots
2 cans pumpkin
2 C. chicken broth
1/4 C. brown sugar
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 C. Half & Half
chopped parsley for optional garnish
1) In a saucepan, over medium heat, melt butter and cook shallots until tender, stirring occasionally.
2) Stir in next 7 ingredients until blended and mixture begins to boil. Cook 5 minutes to blend flavors.
3) Add cream and heat through, stirring occasionally.
4) Taste it and add whatever you want, to taste.
5) Serve in bowls with garnish, if desired, or serve it in a hollowed-out pumpkin.
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