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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe I invented after trying a similar soup in a Greek restaurant... Hearty and delicious. A perfect way to warm up a crisp fall day! Ingredients:
2 cups fresh pumpkin, cooked and drained |
2 potatoes, cooked and peeled |
2 tablespoons butter |
1 small onion |
2 stalks leeks, white portion only sliced (about 1 1/2 cups) |
2 cloves garlic |
2 tablespoons flour |
1 quart chicken stock (or enough to cover vegetables completely) |
2 tablespoons curry powder |
1 pinch cinnamon |
1 pinch nutmeg |
black pepper |
salt |
1/2 cup raisins |
1 cup whipping cream (or 1/2 and 1/2 for a lighter soup) |
Directions:
1. Melt butter in a soup pot, and sautee chopped onion, leeks and garlic.
2. When veggies are tender stir in flour and mix well.
3. Add broth, pumkin, potatoes and spices.
4. Bring to a boil and simmer for about 10-15 minutes to combine flavors.
5. Puree the soup with an arm mixer or in the blender.
6. If using a blender, return soup to a soup pot.
7. Add raisins and cream, mix well.
8. Cook over medium heat until raisins soften, about 10 more minutes.
9. Serve hot sprinkled with chopped nuts or fresh parsley or cilantro.
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