Yield: 4 servings
|1 large||Onion, chopped|
|2 \N||Cloves garlic, chopped|
|1 can||Pumpkin puree (16 ounces)|
|4 cups||Chicken stock|
|1½ teaspoon||Dried ground small red chilies|
|¼ teaspoon||Ground allspice|
|¼ cup||Dry sherry|
Freshly grated nutmeg, for garnish Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and sherry. Bring to a boil, then reduce the heat and cover.
Simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot; add the half-and-half and simmer until heated through. Garnish with nutmeg and serve.
Makes 4 servings.
Nutrient Values per Serving: 210 Calories, 12 g Fat, 7 g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg Cholesterol, 846 mg Sodium.
[THE WASHINGTON POST; November 28, 1990; Dave DeWitt and Nancy Gerlach; "The Whole Chili Pepper Book"] Posted by Fred Peters.