Pumpkin Soup

By Kim Cooper

Pumpkin Soup is a tradition at our family's ranch on Thanksgiving. We sip on a cup of Pumpkin soup as an appetizer before the meal. In our little bakery cafe, this recipe was a huge hit as well. Our customers were always a little hesitant at first and then couldn't get enough. Serving this soup in sourdough bread bowls adds a nice touch, especially for entertainment. We wanted to share this Delicious recipe as well as how to make a bread bowl..... from our home to yours. Happy Thanksgiving.

Village Baking Co. Pumpkin Soup
2 tbs. butter
1 (8 oz.) pkg. sliced fresh mushrooms
1/2 cup chopped onion
2 tbs flour
1 tbs curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tbs honey
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1 (12 oz) can evaporated milk

Melt butter in large saucepan; add mushrooms & onion, and saute until tender. Stir in flour & curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next four ingredients; reduce heat and simmer, stirring occasionally for ten minutes. Stir in milk, and cook stirring constantly until thoroughly heated. Garnish with sour cream, chopped fresh chives if desired.

How to Make a Bread Bowl
Preheat oven to 350 degrees.
Cut about 1/2 inch off the top of the loaf with a serrated knife. (This will depend on the size of the loaf)
Remove bread on the inside, making it hollow. Leave about 1 1/2 inches thick on the inside.
Using your basting brush, brush olive oil on the inside of the bread bowl. This creates a seal, ensuring whatever you put in the bread bowl will not leak out.
Bake bread bowl on a baking sheet for 15 minutes, until golden on the inside.
Remove from oven, fill with desired soup or stew and serve!