SOUP
OF THE MONTH
Pumpkin purée is something we usually associate
with desserts in the Autumn and Winter, but I like to use it as a soup
ingredient for an elegant first course for a dinner party. Easy to
make and accompanied by crostini with a goat cheese spread, I'm sure you
will be very please with the taste.
Pumpkin/Sherry Soup
| 1 Tablespoon EACH |
butter and olive oil |
| 1 small |
onion, finely minced |
| 1 inch piece |
fresh ginger, finely grated or
minced |
| 1/2 teaspoon |
Garam Masala |
| 4 cups |
organic vegetable or chicken
stock |
| 2 small cans |
pumpkin puree |
| 4 ounces |
fat free half & half |
| 2 ounces |
Dry Sack sherry (or other dry
sherry) |
| To taste: |
sea salt & pepper |
| |
|
| Sprigs of fresh herbs |
for garnish (parsley, cilantro) |
Melt butter and add olive oil to a
4 quart stock pot and cook minced onion and ginger for 5 minutes over a
low-medium heat. Add Garam Masala, stock, pumpkin puree and heat
to a low boil over medium heat. Lower heat and add fat free half &
half, sherry, salt & pepper. Taste for seasoning and adjust if
necessary.
Garnish each
serving with a small sprig of fresh herbs.
Yield: 6 first course servings
