Pumpkin Soup

Damn, this is all Misty, but it is truly a fine meal.

2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
2 tablespoons cumin
1 tablespoon red pepper flake
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

1/4 onion, finely chopped

Start your onion to sautee very slowly. Make a roux with the flour, curry powder, and cumin. Once this is cooked over medium heat (a few minutes - 3? 5?), whisk in broth gradually. Stir in pumpkin and 1/2 and 1/2. Season with your sugar, soy, salt, and various peppers. Cook for awhile, maybe 15 minutes. Adjust the thickness with liquid of your choice. It occurs to me that beer would make a fine thinning agent, though someone with more cooking experience may tell us that is a bad idea. Don't know. Try it?! Garnish with onions.


If you want to make this a veggie dish, you are probably adept enough already at making veggie dishes that it is pointless for me to try and instruct you in these dark arts. I yield the floor to -- and am happy to annouce -- BeefRobot's official Vegetarian Correspondent, Libby Rice.


Enjoy your fall cooking.

Robot out!