 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a mild soup that I love to make near Thanksgiving-it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of Bon Appetit , it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes. Ingredients:
3 tablespoons olive oil |
2 cups diced onions |
1/2 cup chopped green bell pepper |
1 teaspoon curry powder |
5 cups canned chicken broth (or more) |
1 (15 ounce) can pumpkin puree |
1 cup frozen corn kernels |
1/2 cup crushed tomatoes, with added puree |
1/2 teaspoon dried rubbed sage |
1 cup grated extra-sharp cheddar cheese |
Directions:
1. Heat oil in heavy large pot over medium heat.
2. Add onions and bell pepper; saute until soften, about 8 minutes.
3. Add curry powder and stir 1 minute.
4. Add broth and next 4 ingredients; bring to boil.
5. Reduce heat and simmer 15 minutes.
6. Season with salt and pepper.
7. Serve with grated cheddar cheese.
|
|