Curried Ginger Pumpkin Soup
|Canned pumpkin||3 Cup (48 tbs)|
|Onion||1 Medium, chopped|
|Chicken broth||5 Cup (80 tbs) (Canned Or Homemade)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Coarsely ground black pepper||To Taste|
|Finely chopped fresh chives||1 Tablespoon (For Garnish)|
Place canned pumpkin in saucepan with broth and onion.
Cook over medium heat, stirring frequently, for 10 minutes then puree in food processor.
Return puree to saucepan; add wine, ginger, curry powder, salt, and pepper and reheat.
If soup seems too thin, knead together equal amounts of butter and flour and drop into the hot puree, whisking constantly, until it reaches desired consistency.
Serve in individual bowls and sprinkle with fresh chives.