Published: October 13, 2009 02:06 pm      

Savory Pumpkin Soup with Pumpkin Bowls

Recipe prepared by Terry Crist, Saint Joseph London

Approximately 6-8 oz. servings

Ingredients:

2 Tbs Butter
½ c Diced Onions
2 cups Chicken Broth
¼ tsp Pepper
½ tsp curry powder
½ tsp garlic powder
1 tsp Salt
1 tsp Ground Dried Sage
½ cup half and half
1 29 oz can Pumpkin Puree
½ cup Sour Cream

Directions:

Cook onions with butter and salt over low heat until soft. Add sage, pepper, curry, garlic

powder, pumpkin, half and half and chicken stock. Simmer for 30 minutes. Puree in blender in small batches. Serve with a dollop of sour cream.

For pumpkin bowl, cut tops of each pumpkin and clean out the seeds. Roast upside down in a 350 degree oven for 30 minutes. Cool to the touch and fill.