04 October 2010

Pumpkin Soup!!!

The coziest autumn rainy-night soup. Ever.

Made by our wonderful Nora and Elizabeth!


1 tablespoon unsalted butter
½ tablespoon flour
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon powdered ginger
¼ teaspoon black pepper
Nutmeg, to taste

dried thyme

chili flakes
3 cups water (or less)
¾ cup milk mixed with yogurt
3 cups pureed cooked pumpkin

onions and garlic


1. Sauteé onions and garlic in olive oil until transparent.

2. Melt butter in a large saucepan over medium heat. Add flour and stir with a wooden spoon until thick and light golden, 1 to 2 minutes. Add sugar, salt, ginger, pepper, and nutmeg; stir to incorporate.

3. Add water and cream; bring to a boil over high heat, whisking constantly. Add pumpkin puree and whisk until smooth.

4. Heat until warmed through, adjust seasonings, and serve.

*Also, it's super-delicious served with sweet cornbread.

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