better than soup.
1 small onion, very finely diced
6 T flour
6T butter(real!)
6 C pureed pumpkin (do not used canned pumpkin)
6 C chicken stock
1 1/2 tsp ginger
1/2 tsp nutmeg
2 C milk (optional)
salt, white pepper, to taste
In a large stock pot, saute onion in butter. Add flour to make a roux and cook 3-4 minutes until gently browned. Add chicken stock, stirring constantly with whisk. Add pumpkin and spices. Season to taste. Heat until just before boiling. You may stop here and continue later. Refrigerate. PS-I rarely add the milk, but it does create a creamier soup, if that is what you prefer.
I garnish this soup with a dolop of sour cream, roasted pumpkin seed and tiny parsley *flower*
The rest of this Fall menu can consist of turkey sandwich on dark pumpernickel, slathered with homemade cranberry sauce. Or on the lighter side, my favorite Fall Salad-mixed greens, with diced apples, cottage cheese, raisins, celery, sunflowers seeds, and vinagrette.
As I reread Mrs. Schaeffer's chapter on food, I am prompted to try her corn chowder. Comment on my xanga site, if you have ever prepared her recipe.
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