*  Exported from  MasterCook  *
 
                        Chilled Curried Pumpkin Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  C.            butter (1/2 stick)
    1      Large         white onion -- sliced
      3/4  C.            sliced green onion -- white part only
    1      Can           pumpkin -- (16 oz.)
    4      C.            chicken stock or broth
    1                    bay leaf
      1/2  Tsp.          sugar
      1/4  Tsp.          curry powder -- (1/4 to 1/2)
                         few springs parsley
    2      C.            milk -- half & half or
                         whipping cream
                         salt and freshly ground pepper
 
 Melt butter in 4 to 6 quart saucepan over medium high
 heat. Add onion and saute until soft and golden brown. Stir
 in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and
 parsley. Bring to simmer, then reduce heat and continue
 simmering uncovered for 15 minutes, stirring occasionally.
 Transfer soup in batches to blender or food processor and
 puree. Return to saucepan and add milk, and salt and pepper to
 taste. Simmer 5 to 10 minutes, but do not allow to boil.
 To serve hot, ladle into individual bowls. Float dollop
 of cream on each and sprinkle with paprika. Top with chives.
 To serve cold, chill soup thoroughly then ladle into individual
 bowls. Float tomato slice on top, cover with dollop of cream,
 and sprinkle with minced chives.
 Garnishes: 1/2 cup whipping cream, sour cream or
 yogurt; 1/2 cup minced chives or green onion; paprika ; 8 thin
 tomato slices (for chilled soup).
 
 
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