Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cream of Sweet Potato Soup
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- #14478
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 very small onion, finely chopped
1 cup finely chopped celery
2 shallots, minced
2 tablespoons butter
1 1/2 tablespoon flour
4 tablespoons sherry
2 cups freshly prepared, seasoned chicken broth
2 cups heavy cream
1 can (29 ounce size) sweet potatoes
1 teaspoon pumpkin pie spice
1 1/2 tablespoon salt
black pepper, to taste
almonds and whipped cream for garnish (optional)
directions
Saute finely chopped onion, celery, and shallot in butter until soft.
Blend in flour and chicken stock, stirring constantly. When mixture is smooth, remove from heat and put in blender or food processor.
Add sweet potatoes and cream and blend thoroughly. Return mixture to low heat, stir in sherry, pumpkin spice, salt, and pepper.
Garnish with almonds sprinkled over a dab of whipped cream.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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