I finally got the recipe for Pumpkin Soup from Sarah. She and the baby are doing very well, by the way. Sarah was concerned that the recipe came from a magazine and wondered if I should be posting it on the internet, but when she started reading it to me over the phone, I realized she had changed nearly every ingredient, technique and quantity, (no wonder it's so good!) so I am making an executive decision and am officially calling it:
Sarah's Celebration Pumpkin Soup
3 T. olive oil
1 finely chopped onion
1 celery heart, finely chopped
1 red pepper seeded and finely chopped
2 tsp. salt
3 T. flour
1-2 T chili powder
1 T dried poultry seasoning
3 cans vegetable broth
1-29 oz. can pureed pumpkin (Sarah likes to use fresh cooked pumpkin from her garden)
1 can coconut milk
1 tsp. nutmeg (optional, though highly recommended)
In a pan, heat olive oil. Saute chopped veggies and salt until soft. Add flour, chili powder, and poultry seasoning. Stir for one minute. Whisk in broth, bring to a boil, reduce heat and whisk in pumpkin and coconut milk and optional nutmeg. Cook for ten minutes and then enjoy. Don't burn your tongue!
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