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Print this Recipe    Pumpkin Tomato

Pumpkin-Tomato Cream Soup
Serves 8

2 cups chopped onion
1 whole garlic clove, peeled
clarified butter (approximately 3 tablespoons after clarifying process)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/8 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper or ground chipotle pepper
2 cups light cream
2 cups canned pumpkin (pure pumkin, not pie mix)
1-2 tablespoons tomato paste
1 (15 oz) can diced tomatoes, drained

Cook onions in claified butter, covered, over moderately-low to
low heat for 15 minutes. At the fifteen minute mark, add the whole
garlic clove to the pan. Continue cooking onions and garlic for
10-15 additional minutes. Onions will be done when onions are a
light golden color and most of the moisture has evaporated. (The
longer and more slowly you cook the onions, the sweeter they will
be). Depending on your preference for garlic, discard the clove
or puree the garlic with the onions in the step described below.

Divide onions in half. Using some of the chicken broth, blend half
the onions in a blender until onions are pureed.

Combine remaining chicken broth, pureed onions, cooked diced onions,
spices, and garlic (optional) in a large, covered saucepan. Bring
mixture to a boil. Reduce heat and simmer, covered, for 20 minutes.

Combine light cream and pumpkin. Add the pumkin mixture to the
saucepan.

Add the tomato paste and diced tomatoes.

Simmer, covered, for addtional 30 minutes. Make certain that the
soup does not boil.

Soup may be made in advance and reheated over moderate heat until
small bubbles begin to form in the center of the saucepan. Stir
soup mixture immediately and reduce heat. Continue to heat the
soup over moderately-low flame until the desired serving temperature
has been reached. Do not let the mixture boil.

If you intend to puree the garlic and add it to the soup, slice
the garlic before the sauteeing step rather than leaving it whole.

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