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2 to 4 tablespoons butter
1 1/2 cups minced yellow onion
1 cup minced celery
3/4 teaspoon dried ginger
2 cups chicken broth (more if needed)
1 (14-ounce) can Mexican-style stewed tomatoes
1 (15-ounce) can pumpkin purée
Freshly ground black pepper, to taste
Sour cream
Chopped flat leaf parsley
Instructions
1 1/2 cups minced yellow onion
1 cup minced celery
3/4 teaspoon dried ginger
2 cups chicken broth (more if needed)
1 (14-ounce) can Mexican-style stewed tomatoes
1 (15-ounce) can pumpkin purée
Freshly ground black pepper, to taste
Sour cream
Chopped flat leaf parsley
Melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions and celery. Cook for about 10 minutes, until the vegetables are softened. Sprinkle the dried ginger on top, and sauté for 30 seconds. Add the chicken broth, and bring to a low boil. Meanwhile, purée the canned tomatoes (with the juice) in a blender or food processor. Stir the tomatoes and the pumpkin into the broth mixture, and simmer for about 20 minutes. If the soup is too thick, add more broth. Season with pepper, and garnish with sour cream and parsley.
Yield: 6 servings
This recipe first appeared in American Profile magazine.
Yield: 6 servings
