The other day at school the mothers brought in some treats for the teachers. One mom made this delicious Pumpkin Soup. She gave me the recipe, so I thought I would post it here. I made it Saturday night along with a Caesar Salad and some Garlic Parmesan rolls for some out of town guests.
I was too tired to post it on Sunday, so here you go!
12 ounces cut up butternut squash
large can pumpkin (not pumpkin pie)
6 cups chicken broth
1 lb andoiulle sausage
1/2 diced onion
olive oil to sauté
1 t salt
1 1/2 t curry powder
1/2 t salt
1/2 t white pepper- if using black use 1 t
top with heavy whipping cream and sour cream- to be added later~
Directions: My version:
Peel skin from sausage and saute' with onion in a small bit of olive oil
Remove from pan and set aside. Next saute' the cut up squash in the same pan until tender-I added a touch of chicken broth to help it along
Add 2 cups of chicken broth and let it simmer for a bit
Next take this mixure and puree' in a blender.
Place the mixture in a soup pot. Add the pumpkin, 4 more cups of chicken broth and the spices and stir. Add the sausage mixture. I brought it to a boil and then let it simmer for at least 25 minutes.
Our company was not coming for hours later, so I kept it in a crockpot on low all day.
I turned off the crock pot about an hour before serving. Then, I added about 1/2 cup of heavy whipping cream to the crockpot- once the soup cooled down a bit- so it does not curdle.
Before serving, add a dollap of sour cream to your taste.
I served with a Caesar Salad and Garlic Parmesan Rolls.
Enjoy and thank you Christina for the recipe!
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