Title: Gingered Pumpkin Soup with Cranberry Chutney
Categories: Relish Spicy Canning Preserve
Yield: 8 Servings
| | | Marne Parry PKKW92A |
| CHUTNEY |
|
| 1 | c | Cranberries |
| 1 | c | Apple, diced |
| 1 | lg | Orange, juice & grated peel |
| 1/3 | c | Maple syrup |
| SOUP |
|
| 1 | tb | Oil |
| 1 | sm | Onion, finely chopped |
| 1 | cl | Garlic, minced |
| 1 | md | Carrot, peeled, finely chop |
| 1 | md | White potato, peel, dice |
| 1 | tb | Grated fresh ginger |
| 1/2 | ts | Ground cumin |
| 1/8 | ts | Cayenne pepper |
| 3/4 | ts | Salt |
| 2 | c | Chicken broth |
| 2 | c | Water |
| 1 1/2 | c | Pumpkin puree |
| 1/2 | c | Orange juice |
| 1/2 | c | Half and half |
| | | Fresh ground black pepper |
| 2 | tb | Lemon juice |
| 2 | tb | Parsley, Minced |
To prepare the chutney: Combine the cranberries, apple, orange juice, peel
and maple syrup in a medium saucepan. Bring to a boil, reduce the heat and
simmer about 15 minutes, until the cranaberries start to fall apart and
chutney starts to thicken. Stir occasionally. Cool and refrigerate. Remove
from refrigeration about 30 minutes before serving. To prepare the soup:
Heat the oil in a large pan over medium heat. Add the onion and garlic;
saut 5 minutes. Add the carrot and saut 2 minutes. Stir in the optoto,
ginger, cumin, cayenne, salt, chicken broth and water. Bring to a boil,
reduce the heeat and simmer 20 minutes. Stir in the pumpkin and simmer 5
minutes. Transfer the soup toa food processor and pure. adding the orange
juice and the half and half. (Or pure in batches) Transfer back to the pan
and heat through on medium low heat. Add a little pepper to taste, the
lemon juice and parsley. Garnish each serving of soup with a spoonful of
chutney. Source: Seattle Times, Best of 1992, 12/30/92