Pumpkin Soup


One of the easiest and heartiest soups for a cold night.

2 Tbsp. butter
2 tomatoes, peeled & chopped (or substitute 1 cup canned diced tomatoes)
1 small onion, chopped
2 sprigs parsley
1/2 tsp. leaf thyme
1 bay leaf
2 c. mashed cooked or canned pumpkin
2 c. chicken broth
1 Tbsp. flour
1/2 c. half & Half
1/2 tsp. ground nutmeg
1/2 tsp. sugar
Salt & pepper
2 Tbsp. dry sherry

1. Melt butter in large dutch oven over medium heat. Add green pepper, tomatoes, onion, parley, thyme and bay leaf and saute about 5 minutes until wilted.
2. Add pumpkin and chicken broth.  Simmer 20 minutes.  Strain and return to pan.  Blend flour with cream and stir into soup.  Add nutmeg, sugar, and salt and pepper to taste.
3.  Heat, stirring often and bring slowly to a boil.  Add sherry.  Simmer 3 minutes and serve hot, garnished with goat cheese or sour cream.

Serves 4