Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Easy & Elegant Pumpkin Squash Soup with Roasted Red Pepper Coulis

Make this up to 2 days ahead.

Here's what you'll need:
2 tablespoons butter,
1 generous cup chopped onions or leeks,
1 large garlic clove, smashed,
Curry powder to taste: start with 1 teaspoon – I usually wind up with a couple of teaspoons,
1/2 teaspoon salt or more to taste,
Pinch or two of ground coriander,
Pinch or two of ground cayenne pepper or use hot sauce (opt),
3 cups chicken broth,
15 oz canned pumpkin,
1/2 cup whipping cream.     

 Melt butter in pan. Stir in onions, garlic, curry, salt, coriander and cayenne. Sauté until onions are translucent. Add broth and pumpkin, whisking well. Bring to a boil and then lower to a gentle boil for 10 minutes. Process until smooth with a hand blender, blender or food processor. Stir in cream and cook a little more. Adjust seasonings.  Makes about 6 cups.

Serve with roasted red pepper coulis: and this is optional, but good. -Roast a red bell pepper: cut in half and remove seeds. Place, open side down,  under the broiler or, skin side down on the grill. After pepper blisters and blackens somewhat, put in bowl and cover. When it cools, peel off as much skin as you can.  Even easier: Buy a jar of roasted red peppers. Puree peppers until smooth. Swirl on top of soup.

More recipes, etc. on Rita's web site: www.abouteating.com

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