Friday, November 16, 2012
I'm on a soup kick and thought it was about time I shared. This recipe is perfect for the holidays!
1 16 oz. pumpkin
1 clove garlic
1 piece of leek, white part only
1 small piece of fresh ginger
3 T. oil
1 T. butter
1 T. flour
24 oz. of chicken stock
salt as desired
10 oz. milk
3-4 T. sour cream
a pinch of allspice
a pinch of coriander
a pinch of grated nutmeg
1 t. brown sugar
Peel the pumpkin, remove the seeds, and cut the flesh into pieces.
Peel and chop the onion.
Peel and crush the garlic.
Peel potatoes and cut into pieces.
Peel and finely chop the ginger.
Wash the leek and cut into rings
Heal oil in pan, add butter, and saute the pumpkin, potatoes, leek and onions for 5 minutes. Add garlic and ginger; sprinkle with flour and cook for 2-3 minutes more.
Add stock, season with salt and pepper; cook over moderate heat without lid for 20 minutes.
Puree the soup or strain through a sieve.
Stir in milk and sour cream.
Briefly reheat soup.
Season with allspice, coriander, nutmeg, and sugar (sweeten to taste)
If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.
You might also like my restaurant review, Grabbin' A Bite, at www.grabbinabite.com