serves 8
Pumpkin isn’t just for Halloween and shouldn’t be reserved for
pies. This delicious soup spiked with ground ginger will be a welcome warm-up on
a cool evening when served with some crusty bread. The soup can be frozen for up
to two months.
Ingredients
4 tablespoons (½ stick) unsalted butter
½ cup finely chopped sweet onion
½ cup finely chopped celery
½ cup finely chopped carrot
2 medium red pears, peeled, cored, and finely chopped
½ teaspoon ground ginger
Two 15-ounce cans pumpkin purée (see savvy)
3 cups chicken broth
Salt and freshly ground black pepper
1 cup heavy cream
Instructions
melt the butter in a medium skillet over medium-high heat. Add
the onion, celery, carrot, pears, and ginger and sauté until the vegetables
begin to soften, about 3 minutes. Transfer the contents of the skillet to the
insert of a 5- to 7-quart slow cooker.
stir in the pumpkin and broth. Cover and cook on high for 3
hours or on low for 5 to 6 hours.
season with salt and pepper. Stir in the cream, cover, and
leave on warm for 30 minutes before serving.
No comments:
Post a Comment