Pumpkin Soup

So yesterday I posted a picture of my messy, unorganized cookbook. It's full of recipes I've torn out of newspapers, ripped out of magazines, and jotted down on envelopes. I've got dozens of recipes that are just waiting to be made. Recently, I decided to go through them to see if I could thin out my collection a bit and I ran across a recipe for Pumpkin Soup. I had torn it out of a newspaper (Irene Wassell's food column in the AR Democrat-Gazette) way back in December of 2005. And since soup weather has now arrived, I decided to give it a try.


And...it's a keeper! It's thin but creamy and delicious with buttered french bread. The flavor combination of pumpkin and onion is wonderful and the spices aren't overpowering like I worried that they might be. I can't wait for the weather to get even colder so I can make this soup again.


Let's see, that's one clipping down, 1185 to go.


Pumpkin Soup


1/2 cup minced onion
2 TBS cooking oil
1 TBS all-purpose flour
1 tsp curry powder, or to taste (I used 1/2 tsp)
1 (16-oz) can pumpkin
1 TBS brown sugar
1/4 tsp ground nutmeg
3 1/2 cups chicken broth
1/2 tsp Tony Chachere's Creole Seasoning, or to taste
2 cups half-and-half


In a large saucepan, saute onion in oil until translucent. Add flour and curry; stir until well mixed with the oil.Stir in pumpkin, brown sugar and nutmeg. Add broth and creole seasoning and whisk until smooth.Bring to a boil, stirring occasionally. Add half-and-half and heat until hot. Do not boil. Serve immediately.