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Pumpkin Soup a la Eunice

4 c Chicken Stock
1 c diced onion
1 c diced carrots
1 c diced and peeled sweet potato
1 tsp curry powder
1/2 tsp ground nutmeg
1 tsp peeled and minced fresh ginger
1 bay leaf
1 15 oz can pumpkin puree
1 T unsulphered light molasses
2 c heavy cream
salt and freshly ground white pepper to taste
garnishes edible flowers and hollowed out pumpkins

In a stockpot combine stock, onions, carrots,sweet potatoes,   curry, nutmeg,ginger and bay leaf.   Simmer the mixture for 20 minutes or until veggies are just tender.   Stir in pumpkin, molasses and cream.   Stir well to combine and bring soup back to a simmer.   Adjust seasoning with salt and freshly ground white pepper.   Ladle soup into serving bowls or pumpkins and top with an edible flower. Yummmmmmmm

Yields: 10 cups

Serves 8-10