Got this recipe from a colleague at work, Layne. She is a fantastic cook and is very generous with her creations! Hers tasted somewhat different from mine, but both were good.
Sautee 1 chopt sweet onion in 2T butter
Add 2 cloves garlic, 1 small habanero pepper, and 1 red bell pepper, all chopt. Saute for another minute or two.
Add 1 15 oz can pumpkin and ~3c veggie stock. Season with thyme, salt and pepper. Stir, bring to a boil, then lower to a simmer for 20 min or so.
Stir in ~3 oz cream cheese.
Puree in the blender. Replace on the heat. Cook for a few more minutes and then serve with bread.
Note: after eating it for a soup one night, I reduced it, thickened it a little with flour, and served with pasta and veggie Italian sausage. Delicious!
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1 comment:
For serious decadence, you could use cream.
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