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

1 onion

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

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Posted on November 1, 2015, in 2015, 5776, Cheshvan, November, Ram's Horn, Recipe. Bookmark the permalink. 1 Comment.

  1. Nadyne Weissman

    Thank you Wendy. The soup was wonderful – just right for this time of year. I love your bread also.

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