Pumpkin Soup

Did you know that the largest pumpkin pie ever baked weighed 350 lbs. and measured five feet in diameter?

Ok, well, that’s just sick…

Anyway–on my never ending quest to find rational pumpkiny recipes that–

A) taste good

B) are quick and easy

C) have pumpkin in them–but are not pie

–we have found this lovely soup. It would be a good appetizer for your Thanksgiving meal–or a simple, festive supper for the Wednesday-evening-before-the-feast. It comes together pretty fast and has a very unique flavor, and will leave your family saying, “Ooooh, what is that?” It reminds me of split pea and ham soup only like you’d get on a cruise. The word luxurious seems to work here. It’s very good…you must trust me on this. And so much cheaper than a great, big boat.

Pumpkin Soup

Ingredients

1 tbsp. onion flakes

1/2 tsp. curry powder

1/4 tsp. coriander

1/4 tsp cumin

1/4 tsp. salt

1 Tbsp brown sugar

1 Tbsp butter

1 large can pumpkin (29 oz)

3-1/2 cups chicken broth

1 cup crumbled, cooked bacon or cubed, cooked ham

1 cup cream, half and half or canned milk

1/2 cup sour cream

In a large saucepan, combine onion flakes, spices, salt and butter. Stir in pumpkin, water, bouillon and meat until well combined. * Heat mixture to a boil, then reduce heat. Stir in cream and sour cream and heat through. Do not boil once the milk is added. Garnish with croutons and a dash of sage.