Pumpkin Soup, II Time: 30 minutes
This is our first course and our vegetable course. Doing a small Thanksgiving dinner, I have just chosen our favorites to enjoy - the sweet potatoes are also a vegetable ....we've plenty of healthy food to be thankful for!
1 medium leek
3/4 - 1 cup pumpkin
1 cup chicken stock
1 tbs butter
1 tsp tomato paste
pinch of nutmeg
1/8 tsp ground ginger
1 tsp marjoram
1/4 - 1/2 cup milk
1 - 2 tbs Greek or plain yogurt
Clean and slice the leek. In medium sauce pan sauté leek in butter until transparent. Add pumpkin, stock, tomato paste, marjoram, ginger and nutmeg. Heat to boiling, reduce heat and simmer 20 minutes. Puree soup - either with blender or immersion blender. Add enough milk to get desired consistency. Gently reheat but do not boil. To serve, ladle into soup plates or bowls (or coffee mugs). Add a dollop of yogurt, sprinkle a bit of nutmeg on top and serve.
Cooking for Two? Or more?
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