I made some tasty (burnt orange) pumpkin soup to honor the Horns. And E brought tasty brownies to round out the evening.
Event: Alternate Game Plan
Pumpkin Soup with Parmesan Crustinis
Columbia Crest Cab Blend
Zesty Pumpkin Soup with Parmesan Crustinis (for 4)
1/2 stick butter
1 c chopped onion
2 garlic cloves, crushed
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp ground red pepper (cayenne)
3 c chicken broth
1 16oz can pumpkin puree
1 c half and half or cream
sour cream and black pepper for garnish
1/4 c shredded parmesan reggiano
1/8 tsp cayenne
Preheat oven to 350 degrees.
In a large saucepan over medium heat, melt butter. Saute onion and garlic until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 min, then add broth. Boil gently (med-hi), uncovered 10-15 mins.
While broth is boiling, slice baguette into 1/2 inch pieces. Lay on baking sheet covered in foil. Sprinkly each piece of bread with 1 tbsp parmesan and a dusting of ground red pepper. Place in pre-heated oven and bake for 10-15 minutes or until cheese is melted and toasts are golden brown.
Stir in pumpkin and half and half (cream.) Mix until pumpkin dissolves and soup is heated through. Serve with a dollop of sour cream and a sprinkle of fresh ground black pepper... and crustinis!