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Brandied Pumpkin Soup

I gleaned this recipe from the newsgroup rec.food.cooking. After I cleaned and seeded a pumpkin I broke out in hives so I had to improvise and used a sweet potato and a yam.

This soup is delicious and is going to be a winter staple.

Brandied soup served

Cool bowl huh?

Lets make some soup.


I roasted a sweet potato and a yam,  

Brandied soup ingred

and gathered the ingredients.

Brandied soup onions cook

Cooked the onions until translucent.

Brandied soup mash sweet potatoes

While the onions are cooking smush (yes smush is a cooking term) the sweet potatoes a little.

Brandiedsoup add cream

When the onions are ready add the broth, spices, sweet potatoes and the cream.

Brandied soup add brandy

Then the brandy.

Brandied soup 2nd batch

Soups on.

The first time I made this soup I used Better than Bouillon soup base for the first time. The measurement is one teaspoon of soup base to one cup of water. Not paying attention to what I was doing, I picked up a tablespoon instead of a teaspoon. BLECH!!!!
I had to make the soup again so I could tell how it tasted. That's why the two different soup bowls.

It's delicious and I hope you try it.

Brandied Pumpkin Soup (from 'Too Busy to Cook?')

 

2 1/2 cups cooked pumpkin

1/4 cup (1/2 stick, 2 oz) butter

1/2 cup onion, finely chopped

1/4 tsp each ginger and nutmeg (or to taste)

3 1/2 cups chicken or veg broth

1 cup half-and-half (or milk)

2 tbs brandy

salt, pepper

 

Cook onion in butter until transparent in soup pan. Add spices and broth

and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer

until soup is heated. Add brandy and salt/pepper. Serve hot with

croutons or cold with sour cream on top.

 Bon appetit; that's who published the book!

 From

Arri on rfc

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