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Weekly Recipe: Gail Goodwin’s Pumpkin Soup
This week, consider adding Gail Goodwin’s pumpkin soup to your meal plan. Originally included in our November 2007 issue as a great tailgating recipe – especially because of the burnt orange color, appealing to all the Goodwin Longhorn fans – it will warm you up as a weekday meal.
Serve with a simple salad of greens and maybe a piece of wheat toast for a healthy, balanced, and delicious meal to start the new year off right.
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Gail Goodwin's Pumpkin Soup
Gail Goodwin's Pumpkin Soup
Gail Goodwin shared her pumpkin soup recipe, originally included in the November 2007 issue, which she says “is perfect to tide hungry football watchers over until Thanksgiving dinner is served.”
1/4 cup of margarine or butter
1 large white onion, thinly sliced
3/4 cup sliced green onions (white part only)
1 (16-ounce) can pumpkin
4 cups chicken stock or broth
1 bay leaf
1/2 teaspoon sugar
1/4 to 1/2 teaspoon nutmeg
1/2 teaspoon curry
a few sprigs of parsley
2 cups half and half
salt and white pepper to taste
Melt margarine or butter in a 4- to 6-quart saucepan over medium-high heat. Add onions and sauté until soft and golden brown. Stir in pumpkin, chicken stock, bay leaf, sugar, curry, nutmeg, and parsley. Bring to a simmer uncovered and cook for 14 minutes, stirring occasionally. Transfer soup in batches to a blender or food processor and puree. Return to saucepan, add milk, and salt and pepper to taste. Simmer 5 to 10 minutes, but do not allow to boil. Serve in a small coffee cup and add a parmesan crisp if you like. Serves 8.
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