Two weeks ago, Nashville experienced a weekend of chilly fall temperatures. This was the perfect time to test out a recipe I stumbled across on Cooks.com.
2 tbsp. butter
1 lg. onion, chopped
1 lg. potato, pared and diced
3 c. chicken broth
1 (16 oz.) can pumpkin
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper
1/2 pt. heavy or whipping cream
Packaged croutons ( I skipped this and topped with a dollop of sour cream and a sprig of basil)
Instructions:In a 3 quart pan over medium heat, in hot butter, cook onion and potato for 5 minutes, stirring occasionally. Add chicken broth and heat to boiling. Cover and cook over low heat until vegetables are tender. Ladle 1/2 of vegetable mixture into container of electric blender; blend until smooth.
Add remaining mixture and repeat. Return mixture to saucepan. Add pumpkin, salt, nutmeg and pepper. Over high heat, heat to boiling. Cover; reduce heat to low and cook 10 minutes. Stir in cream; heat through.
To serve, ladle into a seeded pumpkin shell or soup bowls; garnish with croutons. Makes a lovely Thanksgiving dinner centerpieces. Makes 6 cups or 6-8 servings.
Until next time, may your evening be full of magnolias, bourbon and a tasty fall recipe!