Do you usually think dessert when you think of pumpkin? You know, pumpkin pie, pumpkin bread, or maybe pumpkin cheesecake? I always did as I was growing up…until I had this pumpkin soup for lunch at a friend’s house. Now, I have to confess, when it first came to the table, I was a little skeptical and I planned to be polite, taste it, try not to make a face and then, when no one was looking, quietly cover it with my napkin and move it aside…except as soon as I tasted it, I loved it. I ate the whole bowl and was disappointed that there wasn’t enough for seconds, because everyone else loved it too! So, what did I know? Pumpkin is not just for dessert
(makes 4-6 servings)
1 cup half and half
2 cups OR 1 15 ounce can chicken broth
I cup of pumpkin puree
1 tablespoon butter
1 tablespoon flour
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon
brown sugar, dried cranberries, and walnuts for garnish
1. In a bowl combine the pumpkin and broth.
2. In a medium saucepan melt the butter.
3. Stir in the flour, all the seasonings and salt.
4. Add milk all at once and stir until thickened.
5. Cook about 1 minute more, then stir in the pumpkin mixture, then cook; stirring constantly until the soup is heated through.
6. Serve warm. Put in serving bowls then garnish with a teaspoon each of brown sugar, walnuts and diried cranberries.
Suzie
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