Creamy cinnamon pumpkin soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Flour |
| 1 | large | Onion(s), diced |
| 2 | Garlic clove(s), chopped | |
| 4 | tablespoons | Butter |
| 1 | Stalk celery | |
| 5 | cups | Clear vegetable stock |
| 3 | Bay leaves | |
| 2½ | pounds | Pumpkin, cubed |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Nutmet |
| ¼ | cup | Brandy |
| Salt and pepper | ||
| 1½ | cup | Heavy cream |
| 1 | small | Sprig thyme |
| 1 | can | Coconut milk |
Directions
Lightly brown onion, garlic, and celery. Add broth and pumpkin. Boil; add thyme and bay leaf. Simmer until tneder. Mash and strain soup.
Add half of the butter and the flour to make a roux. Add hot liquid.
Stir until thickened. Add remaining ingredients and simmer for 20 minutes.
Healthy Modifications: use fat-free roux; substitute skim, low-fat or evaporated milk for cream
Source: Pelican Club
: New Orleans, LA
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 44-45
Submitted By DIANE LAZARUS On 09-07-95