Curry Pumpkin Soup

Knipprath Family's Favorite Recipes

Ingredients:

1/3 cup   Chopped Onion

1 tsp.Minced Garlic

1 tsp.Curry Powder

1Bay Leaf

2 Tbs.Butter or Margarine

1 cupPureed Pumpkin (approx. ½ can)

¼ tsp.Nutmeg

2 cupChicken Broth

¼ cupKnipprath Cellars 'Lágrima' White Port

1 cupHalf & Half

1 Tbs.Cornstarch (as thickening agent)

2 Tbs.Heavy Cream

1 Tbs.Chopped Chives

Preparation:

In a large pan, cook onion, garlic and curry in the butter for a few minutes until onion is tender.  Add pumpkin, nutmeg, Lagrima White Port, and bay leaf.  Stir in the broth and bring to a boil.  Reduce heat and simmer uncovered for about 15 minutes.  Take out the bay leaf.  Stir in ¾ cups of the half & half and cook over low heat for a few minutes.

In a small bowl, stir the remaining half & half with the cornstarch until dissolved, then add to pan.  Cook and stir until thickened.  Reduce heat to minimize boiling for a couple of minutes.

Serve:

Serve and garnish with cream swirled on top, and sprinkle with chives.  May be served in small, hollowed-out pumpkins for added festive look.

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