Thursday, October 22, 2015

Pumpkin Soup

I laughed so hard when I saw a post on Facebook with a near naked fellow covered in pumpkins and asked myself - has our pumpkin craze gone too far?  What started with the pumpkin spice latte has lead to pumpkin EVERYTHING - I even saw limited edition pumpkin spice english muffins at Kroger, barbara's pumpkin puffins, and pumpkin clif bars. It looks like pumpkins yakked all over Kroger and made it into every product! 
Not wanting to be the pumpkin grinch, I am jumping in and sharing my favorite pumpkin soup recipe. The recipe is from my mom's German friend, Christa Jent, who also shared the Hungarian Mushroom soup recipe with us a few years back that has been a GREAT hit with my Roanoke friends. Thank you, Christa, for another hit! 

Pumpkin Soup
*I always double this recipe*

16 ounce can of pumpkin
1 shallot, diced
1 Tablespoon butter
1/4 cup vermouth
1/4 cup dry white wine
1 cup chicken broth 
1/2 cup of half and half
Salt and pepper, to taste
1 teaspoon curry powder

Saute the shallot in butter until soft, then add remaining ingredients and cook until hot. Serve with a nice baguette and fresh garden salad. 

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