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Share your recipes November 2013

Rainbow Kitchen

Cinderella Pumpkin Soup

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(By Julia and Michelle, mariquita.com)

 

4 cups cooked pumpkin

2 cups chopped onions

4 tablespoons olive oil

4 cloves garlic

4 cups chicken broth

2 cups white wine

freshly ground pepper

kosher or sea salt

1 cup heavy cream or milk

 

Optional garnishes: grated nutmeg, chopped crystallized ginger, croutons or freshly popped popcorn.

Lightly brown onions in olive oil in a thick-bottomed soup pot. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add the pumpkin, broth, and wine, stirring to blend. Add salt and pepper. Cook for 30 minutes or so over medium heat. Taste and adjust seasoning. Puree soup. Serve hot with 2-3 T cream in each bowl. Garnish as desired. Serves 8, or 4 with yummy leftovers.

 


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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