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Pumpkin Recipes Home From Linda West Eckhardt & Katherine West DeFoyd, authors: Stylish One-Dish Dinners, Doubleday, 1999 Ad Lib Pumpkin Soup
You can make ad lib soups as easy as pie. For example, pumpkin soup can be
made by turning the can opener on a couple of cans, one of chicken broth and
the other of pumpkin puree. Cut up a few pieces of bacon and saute the bacon
in olive oil with onion and garlic. Pour in the chicken broth to deglaze the
pan. Add the pumpkin puree and more broth or water as needed to achieve the
texture you prefer. Heat to a simmer, whisk in sour cream to taste, season
with chives, salt and peppers - red, black, and white - and plate it. Add a
swirl of sour cream the way restaurants do. People will swear you killed
yourself. Let'em think it.
Here's a menu with Ad Lib Pumpkin Soup as the first course.
If you are making this dish between the months of October and December, try a
Beaujolais Nouveau. After January, Beaujolais Nouveau is not supposed to be
sold, as it is a green wine, meant to be drunk soon after bottling. The
fruity flavor of this wine will complement the fruity flavor of the
cranberry. If you are making the dish between January and September, try an
Oregon Pinot Noir or a good French Burgundy. These light red wines will also
complement the red fruit of the cranberry and the subtle flavors of the
turkey.
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