Recipe - Curried Pumpkin Soup

One fourth cup Butter
1 lg Onion; chopped
Three fourths cup Scallions; cut or sliced up
4 cup Pumpkin puree
4 cup Chicken broth
1 Bay leaf
1 teaspoon Brown sugar
One half teaspoon Curry powder
1/8 teaspoon Nutmeg
1 teaspoon Parsley; finely chopped
2 cup Half and half
Salt and pepper; to taste
Roasted pumpkin seeds OR
2 tablespoon Chives; finely chopped
1 cup Sour cream; optional

In a mediumlarge saucepan, saute the onions and scallions in butter until
golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15
minutes. Transfer the soup to a food processor and puree with the
halfandhalf or chicken stock to reach the desired consistency, creamy
with medium density. Add salt and pepper to taste. Serve with a handful of
roasted pumpkin seeds or chopped chives. A small dollop of sour cream or
creme fraiche may also be used to garnish. How to Cook Your Pumpkin: One
3pound pumpkin Preheat the oven to 350 degrees. Cut the pumpkin in half
vertically and discard the seeds and stringy pulp. Place the pumpkin,
cutsides down, in a shallow baking dish and add water about a One half inch
high. Bake for about 1 hour or until tender. The pumpkin is ready when it
is easily pierced with a fork. Cut each half into wedges and peel. A
3pound pumpkin yields about 3 pounds cooked.
Recipe By : "Thyme in a Bottle", by Ingrid Croce

Posted to MCRecipe Digest V1 #269

Date: Mon, 28 Oct 1996 22:20:31 0800

From: Rooby rooby@shell.masterpiece.com

NOTES : "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants",
by Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0062586246.

$25.00 hardcover, 256 pages; 200 recipes, 24 black & white photographs.

Publication date April 1996. (Ingrid is the widow of singersongwriter Jim

Croce, who died in 1973.)

From Food Day [http://www.foodwine.com/food/foodday/]

October 21, 1996

MC formatted 102996 by rooby@shell.masterpiece.com