Muirhead Pecan Pumpkin Butter
Soup
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1 small red onion, finely minced
1 tbsp olive oil or butter
1 tbsp curry powder
1 can (14-16 oz.) chicken broth
1 can (14-16 oz.) solid packed pumpkin
juice of 1½ lemon
1½ cup Muirhead Pecan Pumpkin Butter
Salt and pepper to taste
2 cups half and half cream or 1 cup milk and 1 cup heavy cream
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Sauté onion in olive oil or butter until soft. Add curry powder. Stir in
chicken broth, cover and simmer for 5 minutes. Add pumpkin, lemon,
Muirhead Pecan Pumpkin Butter, and salt and
pepper, cover, and cook over low heat for 10 minutes. When ready to serve, stir
in cream and just heat until serving temperature. Serves 4.
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| Eleanor Prevete – 2003 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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