WENDY’S PUMPKIN SOUP
EDITOR’S NOTE: This was a big hit at our potluck last Saturday evening.
Note From Wendy: I doubled this recipe but here is the base. Most of it came to me without many measurements (only the first 4 ingredients had measurements) but I will tell you approximately what I used:
1/2 stick butter
16 oz pumpkin (I used fresh pumpkin that I cooked and strained)
4 cups stock (I made my own vegetable stock)
1 bay leaf
sugar (I used about 1 tablespoon maple syrup instead of sugar for the double recipe but the amount of sugar is up to you)
curry (I used a tablespoon for the double recipe but the amount was not given to me in this recipe)
nutmeg (I ground my own and used about 1 teaspoon for the double recipe)
salt – a pinch
The recipe also calls for 2 cups sour cream that I didn’t use at all. I have made it using half and half and that was good too.
That is how the recipe came to me. I sautéed the onion in the butter, then added the rest of the ingredients, simmered for about 30 minutes and then used my blender stick to puree it (after I took out the bay leaf).
It came from my neighbor – we exchange recipes quite a bit.
Contributed by Wendy Weissman
Posted on November 1, 2015, in 2015, 5776, Cheshvan, November, Ram's Horn, Recipe. Bookmark the permalink. 1 Comment.
Thank you Wendy. The soup was wonderful – just right for this time of year. I love your bread also.