“This is just unbelievable It is so different,simple and delicious! A very easy starter for a Fall or Thanksgiving dinner. Perfect for company and will surely impress!”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy skillet and gently sauté the onion and garlic until soft and translucent but not yet beginning to brown.
  2. Add the pumpkin and cook for another 2 to 3 minutes, stirring frequently to prevent scorching.
  3. Allow to cool slightly for safety and then process into a smooth puree in a blender or food processor.
  4. You may need to add a bit of the chicken stock to process, (i did) Pour the pumpkin mixture into a pot and add the remaining chicken stock, dill weed.
  5. Bring to a brisk simmer, whisking all the while, then add the Sherry and cream and continue whisking until hot through but do not allow to boil.
  6. Season to taste with salt and pepper, and nutmeg (optional) To serve garnish each serving with a dollop of sour cream and a sprig of fresh dill weed.

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