keep them coming Haha!!! love the recipes

thank you :-)
kate
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"Hahabogus" > wrote in message
...
> Spiced Pumpkin Soup
>
> * Spiced Pumpkin Soup 2 tablespoons canola oil
> * 1 cup onion, diced
> * 1 leek, sliced, white part only
> * 1 1/2 teaspoons curry powder
> * 2 cans (14 1/2 ounces each) chicken broth
> * 1 can (29 ounces) pumpkin
> * 2 tablespoons unsalted butter
> * 1/4 cup heavy cream
> * 1/2 cup lite coconut milk
> * 1 tablespoon molasses
> * Salt, black pepper and cayenne pepper
> to taste
> * Roasted pumpkin or squash seeds (optional)
> * 1/2 cup heavy whipping cream, whipped (optional)
> * Spice Leaves, parsley or snipped chives for garnish
>
> In a 3-quart saucepan, heat oil over medium heat. Add onion, leek and
curry
> powder. Cook 10 minutes, being careful not to brown. Add chicken broth and
> pumpkin. Bring to a boil, reduce heat and simmer 5 minutes.
>
> Add pumpkin mixture and butter to blender container, filling up to 4-cup
> capacity mark, or as manufacturer directs. Blend at lowest speed. Blend
> until smooth. Return to saucepan. Bring just to boil over medium-low heat.
> Mix in cream, coconut milk, and molasses.
>
> Season with salt, pepper and cayenne.
>
> To serve, ladle soup into bowls and garnish with pumpkin seeds, dollop of
> whipped cream and chives, parsley or chervil leaves.
>
> Roasted pumpkin or squash seeds: Coat sheet of foil with vegetable cooking
> spray or oil. With paper towel, rub as much of the fiber off the seeds as
> possible. Spread on foil and spray lightly with cooking spray. Sprinkle
> with salt. Roast at 350 degrees until lightly browned, about 10 mintes.
>
> Makes 6 servings –– 6.3g effective carbohydrate per serving.
>
> --
> Starchless in Manitoba.