Pump­kin per­fec­tion

First For Women - - Feel-Good File -

“On chilly days, this spicy pump­kin soup is like a blan­ket in a bowl,” muses Alyssa Rosen­thal, FIRST as­so­ciate ed­i­tor. “To make, I sauté a chopped onion in 1 Tbs. of but­ter, 1 tsp. of cumin and a pinch of chili pow­der for 5 min­utes. Next, I add 2 cups of chicken broth and 1 can of pump­kin puree, bring to a boil and let sim­mer for 10 min­utes. Then I add an 8 oz. jar of roasted red pep­pers, re­serv­ing a few, and let sim­mer for 5 more min­utes. To fin­ish, I puree the mix­ture in a blender, add it back to the pot and stir in

1⁄ cup of heavy cream. Chopped

2 roasted pep­pers and shred­ded basil are the per­fect gar­nish. Yum!”

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