Spicy Pumpkin Soup
This Halloween, leave the shriek to the kids and serve up a serious dose of chic. What could be more elegant then serving your dinner guests a spicy pumpkin soup topped with toasted pumpkin and sesame seeds? Bonus points if you serve it out of a gourd or pumpkin. This decadent soup pairs perfectly with a rich Milestone Wine Chardonnay, taking the party from one that frights to one that delights.
- 3 1/2 tablespoons butter
- 1 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper
- 3 cups water
- 3 chicken bullion cubes
- 1 (15 ounce) can of cooked pumpkin
- 1 cup half-and-half
- Sour cream (to taste)
- Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender.
- Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
- Add water and bouillon; bring to a boil.
- Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
- Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
- Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy.
- Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
Note: Soup may be prepared a day in advance. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend, then reheat to serving temperature, but do not boil.
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