The coziest autumn rainy-night soup. Ever.
Ingredients:
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
Directions:
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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