Friday, October 23, 2009

Pumpkin Soup

My good friend Adrien (who also happens to be my sister) posted a recipe for a great pumpkin soup on her blog. I'm rather picky when it comes to taste (ironic since I branch out in making new things, but am nervous about trying them sometimes), but this soup was excellent! Eat it with warm scones (the English kind, not the weird frybread kind). So tasty, and perfect for fall.
The link.
The recipe in brief:
Sautee 2 Tbsp. butter and 1 white onion (chopped) in a large saucepan and then add 1 can chicken broth. Simmer and stir for 15 minutes. After simmering, puree in blender and then return to saucepan. Add 1 (15 oz.) can pureed pumpkin, 1/2 additional can chicken broth, 8 shakes of salt, 8 shakes of black pepper, 1/4 tsp. cinnamon, 1/8 tsp. ginger, cloves and nutmeg to taste, a TINY shake of cayenne powder (if available), and 1/4 cup (add more to taste) of brown sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Add 1 cup heavy cream, stir. Serve immediately.


Emily said...

Mmm... I was wondering what would go well with it. Scones are perfect! Do you have a recipe for your scones. They look a little different from the ones my mom would make.

Shannon said...

Adrien says they are cranberry scones and if you ask for the recipe, she will give it to you. If you just want normal scones and don't feel like making them from scratch, Krusteaz makes a great scone mix-- although they don't sell it in Utah, which is dumb, so have one of your friends in CA mail you some :)
Or, there's the recipe. Of course.