Creamy cinnamon pumpkin soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Flour
1 large Onion(s), diced
2 Garlic clove(s), chopped
4 tablespoons Butter
1 Stalk celery
5 cups Clear vegetable stock
3 Bay leaves
2½ pounds Pumpkin, cubed
2 teaspoons Cinnamon
½ teaspoon Nutmet
¼ cup Brandy
Salt and pepper
1½ cup Heavy cream
1 small Sprig thyme
1 can Coconut milk

Directions

Lightly brown onion, garlic, and celery. Add broth and pumpkin. Boil; add thyme and bay leaf. Simmer until tneder. Mash and strain soup.

Add half of the butter and the flour to make a roux. Add hot liquid.

Stir until thickened. Add remaining ingredients and simmer for 20 minutes.

Healthy Modifications: use fat-free roux; substitute skim, low-fat or evaporated milk for cream

Source: Pelican Club

: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 44-45

Submitted By DIANE LAZARUS On 09-07-95

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