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| Pumpkin Soup
1/2 cup of butter
2 large white onions, sliced
1 1/2 cups of sliced green onions, white part only (save greens)
two 16 ounce cans of pumpkin
8 cups of chicken stock or broth
2 bay leaves
1 teaspoon of sugar
1/2 teaspoon of curry powder
1/3 teaspoon of nutmeg
4 cups of milk
Few sprigs parsley
Salt & freshly ground pepper |
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GARNISHES:
1/2 cup of sour cream or yogurt
Paprika
1/2 cup of minced green onion tops
Melt butter in soup pot over medium heat. Add onions and sauté until soft and golden brown. Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering, uncovered 15 minutes, stirring occasionally. Transfer soup in batches to blender or food processor and puree. Return to soup pot and add milk, salt and pepper to taste. Simmer 5 to 10 minutes but do not allow to boil. Cut lid from a medium sized pumpkin and scoop out flesh and seeds. Reserve pumpkin shell.
Just before ready to serve, preheat oven to 350ºF. Place reserved pumpkin shell on baking sheet and heat about 5 to 10 minutes, or until warm. Transfer soup to warm pumpkin shell. Ladle into individual bowls and float dollop of cream on each. Sprinkle with paprika and top with minced green onion.
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