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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This is just unbelievable It is so different,simple and delicious! A very easy starter for a Fall or Thanksgiving dinner. Perfect for company and will surely impress! Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, diced |
4 -6 cloves garlic, minced |
1 1/2 cups canned pumpkin |
1 quart chicken stock or 1 quart chicken broth or 1 quart chicken bouillon (basic instructions for making stock, broth or bouillon) |
1 tablespoon minced fresh dill weed or 1 teaspoon dry dill weed |
1/2 cup inexpensive cream sherry |
2 cups heavy cream |
1 dash nutmeg (optional) |
salt, to taste |
fresh coarse ground black pepper, to taste |
Directions:
1. Heat the oil in a heavy skillet and gently sauté the onion and garlic until soft and translucent but not yet beginning to brown.
2. Add the pumpkin and cook for another 2 to 3 minutes, stirring frequently to prevent scorching.
3. Allow to cool slightly for safety and then process into a smooth puree in a blender or food processor.
4. You may need to add a bit of the chicken stock to process, (i did) Pour the pumpkin mixture into a pot and add the remaining chicken stock, dill weed.
5. Bring to a brisk simmer, whisking all the while, then add the Sherry and cream and continue whisking until hot through but do not allow to boil.
6. Season to taste with salt and pepper, and nutmeg (optional) To serve garnish each serving with a dollop of sour cream and a sprig of fresh dill weed.
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