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1 tablespoon butter
Toppings:
Sauté onions and thyme in butter for 10 minutes. Transfer to food processor and add pumpkin. Return to pot and add broth and Chipotle chile and simmer for 20 minutes. Season with salt.
Add almonds, milk, and cream. Simmer for a few minutes to warm up. Be careful that it doesn't boil, it becomes a thick globby mess.
Poster's Notes:
Posted by Muriel Harris
Nutritional Info Per Serving: N/A
1 onion, chopped
1-1/2 teaspoons minced fresh thyme (I use dried, just as good)
3 cups pureed pumpkin (I use 2 15-oz. cans)
2 cups pareve chicken broth
1 dried Chipotle chile (I use the canned Chipotle pepper in adobo sauce. I pureed it and added to taste)
Salt to taste
1/4 cup sliced toasted almonds
1/2 cup milk (I use skim)
1/2 cup cream (I use 1% milk)
Sour cream or scallions
Ground red chile
Our daughter (who was never interested in cooking when growing up and has become a gourmet cook now...sigh....) sent this recipe to me. We had it at their house, and even their finicky kids slurped it in. I don't know the source (our daughter copied it from somewhere) or amount of servings. The parenthetical comments are hers.