Puree of Pumpkin Soup

Hazel's Hot Dish Recipe of the Week

Puree of Pumpkin Soup

Fall fell. Days are cooler. It’s soup time. I got this recipe from Joe and Phran Galante and included it in my cookbook, Hazel’s Hot Dish: Cookin’ With Country Stars. Joe, chairman of the RCA Label Group, is the eater of the soup. Phran, his wife of a dozen years, is the maker. It’s really good.

1/2 stick butter
1 large onion, chopped
1 medium leek, white part only, chopped
16 ounce can pumpkin
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1 bay leaf
1 cup skim milk

Melt butter in a medium soup pot. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, spices and bay leaf. Bring to a boil. Lower heat and cook uncovered for 15 minutes, stirring occasionally. Remove bay leaf. Allow to cool. Purée the mixture in batches in blender or food processor for smooth texture. At this point, soup may be refrigerated for two days or frozen. Return mixture to soup pot. Add skim milk and cook over medium heat stirring occasionally until heated through. Makes 6 to 8 servings.

Look for next week’s recipe — Pumpkin Bread (for Halloween).