by The Church of the Cross
Serves: 3-6 people. Preparation time: 25 minutes.
- 1¾ C. Fresh Cooked Pumpkin Flesh*
- 3 C. Chicken Broth
- ¼ C. Butter
- 1 C. Half-and-Half
- 1 C. Onions (Chopped)
- 1 Clove of Garlic (Crushed)
- 1 t. Curry Powder
- ½ t. Salt
- ¼ t. Ground Coriander
- ⅛ t. Crushed Red Pepper
- Sour Cream and Chives for garnish (Optional)
• Melt the Butter in a large saucepan and sauté the Onions and Garlic until soft. Add Curry Powder, Salt, Coriander and Red Pepper. Cook for 1 minute. Add the Broth and boil gently uncovered for 15-20 minutes. Stir in the Pumpkin and the Half-And-Half. Cook for 5 minutes. Allow to cool for a few minutes.
• Pour this into a blender, cover and blend until creamy. Serve warm and garnish each serving with Sour Cream and Chives if desired.
• Makes 6 Cups or 3 Bowls.
”Pumpkin” - The word (a 17th century corruption of the earlier "pompion") describes a large round, orange-colored variety of winter squash. They have been traced back to 7000 BC in Mexico. One of the few vegetables, actually a berry fruit from a vine, that are carved into jack-o-lanterns during fall holidays like Halloween. Pumpkin is the state squash of Texas but Illinois (home of Libby in Morton, IL.) grows the most (85%) in the US. However, India grows the most, by far, in the world (10 times the US production). In Australia, all winter squashes regardless of size or color are referred to as "Pumpkins". "Pumpkin Chunkin" is a popular sport in some northern states. The largest Pumpkin grown for competition weighed 2,819 pounds and was grown in the UK.
