Saturday, November 16, 2013

Holiday Favorites #1

Although my posts will be short this week, I want to try and share some great do-ahead recipes for the holiday season (not just Thanksgiving)  Many years ago we had Thanksgiving at a friends' house and the first course was a curried cream of pumpkin soup; it was awesome!  Just enough, and not too much to fill you up.  It's a great do-ahead, goes together in a flash, and is delicious not only for Thanksgiving as a starter for any dinner.  Try garnishing with crostini, crispy prosciutto, a drizzle of coconut milk, or sweet and spicy nuts (more on that later)  Have a great weekend, I'll be back at odd moments to share other recipes--this is a loaded week.

Curried Cream of Pumpkin Soup
Serves 8

4 tablespoons butter
½ cup chopped onion
1 bay leaf
1 teaspoon curry powder
2 cups pumpkin puree
4 cups chicken stock
2 cups half and half
¼ cup finely chopped Italian parsley for garnish

  1. Melt the butter in a three quart saucepan and add the onion, bay leaf and curry powder.  Cook until the onion is softened, but not browned, about 3 minutes.
  2. Add the pumpkin and stock, stirring well, and bring to a boil.  Lower the heat to a simmer and cook for 20 minutes.   
  3. Taste for seasoning after about 15 minutes, and season to taste, adding more curry powder, and/or salt.  Remove from the heat, remove the bay leaf   
  4. Do-Ahead:  at this point the soup can be cooled, and refrigerated for 4 days, or frozen for up to 1 month, bring to a simmer before proceeding) and add the half and half .   Bring the soup to serving temperature, but do not boil. Serve garnished with parsley or your favorite garnish.

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