2 tablespoons olive oil 1/2 cup finely chopped onion 2 cups low-sodium chicken broth/span> 1 1/2 cups fat-free (skim) milk* 1 1/2 cups canned 100% solid-packed pumpkin (do not use pumpkin pie mix) 2 tablespoons firmly-packed brown sugar 3/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon, plus additional for garnish 1/4 teaspoon pumpkin pie spice 2 tablespoons honey 1 tablespoon pure vanilla extract Ground ginger (optional garnish) 1/4 to 1/2 cup raw whole walnuts, shelled and toasted (optional garnish)**
* May substitute an equal amount of LACTAID Fat Free Milk.
** To Toast Walnuts: Preheat oven to 350 degrees F. Place the walnuts on a cookie sheet. Oven roast walnuts for approximately 15 to 20 minutes until just golden (watch carefully so they don't burn). Remove from oven and let cool. Once the walnuts are cool, smash them into small, fine pieces.
In a large saucepan over low heat, heat the olive oil; add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID Fat Free Milk, pumpkin, brown sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey, and vanilla extract. Increase heat to medium-high, bring just to a boil and simmer for 15 minutes. Remove from heat.
To puree cooked pumpkin mixture, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, and pulse a few times until the onion is blended.
The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.
Garnish with a sprinkle of ground cinnamon or ground ginger to taste. Add a sprinkle of walnuts, if desired.
TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™ Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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AFTERNOON TEA…TIPS, TERMS and TRADITIONS 72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”
TEA TRAVELS™ – FOR THE HOLIDAYS 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.