Tuesday, December 13, 2011

Pumpkin Soup - A Bobby Flay Throwdown!

After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay.  My lonely fairytale pumpkin sat idly by while I cooked and created without it.  As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.

So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time.  What's nice about it is that you can literally "throw" it together in a matter of minutes.  This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later.  And it will be better leftover!


4 cups chicken broth

3 cups pumpkin puree

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp allspice

1/4 tsp fresh nutmeg, grated

2 TBSP honey

3 Tbsp maple syrup

1  tsp minced chipotle pepper in adobe (canned)

1/2 cup fat free half & half (you have to cut back somewhere)

salt and pepper to taste

garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.

In a large pot, boil the broth.  Add the pumpkin and the rest of the ingredients except for the half and half and the garnish.  Reduce the heat to a simmer and continue to cook for about 30 minutes.  During the last 5 minutes, stir in the half and half. Then garnish and serve.  Serves at least 4 adults.

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