Recipe type: Cooking for a Crowd, Worknight Dinners, Weekend Cooking
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
2 Tablespoons butter
½ medium onion, finely diced
1 Tablespoon fresh ginger, minced or 1 teaspoon ground ginger
2 Tablespoons curry powder
2 cups chicken or vegetable stock
2 15-ounce cans unsweetened pumpkin puree
1 cup reduced fat (2%) milk
Pinch cayenne pepper
Crème fraiche
Instructions
In a heavy-bottomed 3- or 4-quart stockpot, melt butter over medium-high heat, or until it becomes fragrant. Add onions and sauté until they become tender and just translucent. Add ginger and curry powder and stir to combine. Let cook another 2-3 minutes so that flavors can blend.
Step 2: Add pumpkin and stock, and with a sturdy whisk, stir until combined. Bring the pot to a simmer over medium-high heat. Reduce heat to low and let cook for about 20 minutes, stirring occasionally. Turn off heat, add milk and cayenne pepper, and stir until blended.
Serve topped with crème fraiche, if desired
Recipe by In Good Taste at http://ingoodtaste.kitchen/thanksgiving-side-dish-recipes-gluten-free/