Spicy Cream of Pumpkin Soup
By Cooking Melangery on November 15, 2012
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[Editor's Note: Pumpkin soup is a terrific way to incorporate seasonal flavors into your Thanksgiving dinner if you don't want to make a pumpkin pie. It's also a great main course or appetizer for any late Fall gathering. If you want to make it in vegetarian fashion, simply use vegetable broth in place of the chicken broth, and omit the crispy prosciutto. --Genie]
Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto
Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.
Image Credit: Cooking Melangery, used by permission.
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