*This recipe was provided by Lois Ehlers. |
INGREDIENTS:
1 large yellow onion, finely chopped
2 tbsp butter
2 tbsp Wondra
4 cups organic chicken broth
1 can organic pumpkin
1/2 tsp sea salt
1/4 tsp pepper
1/4 curry powder
3/4 cup organic half and half
TO PREPARE:
1. Sauté onion in butter slowly, until soft.
2. Add Wondra flour and stir well.
3. In a medium sauce pan, heat chicken broth and add the onions.
4. Stir one can pumpkin into the broth/onion mix and simmer for 10 minutes.
5. Season with salt, pepper and curry.
6. You can refrigerate at this point.
7. To serve, reheat and then add half and half.
Hello Dawn and Ffjorren…this recipe sounds delicious! Will try it when I get back from visiting your Mother/Grandmother! She was such a wonderful cook.
Also I totally loved your Letter from the Editor, Ff….and really enjoyed Teresa’s Scoop of poop article! Oh yes, AND the article on Castor oil and Vanilla! Wonderful Issue….I will read the other articles when I have more time. They ALL looked really interesting! Thanks for your mag!!
Love,
Aunt Kate
Dear Aunt Kate,
Your comments mean a lot to us and we are so happy that you are going out to see Grandma Lois. We love you!
~Dawn and Ffojrren
Pumpkin soup is super healthy and really gets you into the Thanksgiving spirit! What a wonderful recipe. I especially like the addition of curry. I will give the recipe to some friends in Macedonia.
Thanks Asher! We appreciate you spreading the word! Hope you have a lovely Thanksgiving! Best in health and happiness, HB Magazine