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Autumn Pumpkin Soup
. 1/2 t oil
· 1 small onion, chopped
· 2 cloves garlic, minced
· 1 small red pepper, chopped
· 2 1/2C chickens or vegetable broth
· 1/2 c frozen hash brown potatoes, thawed
· 2/3 c canned corn, drained
· 1 1/4 c canned pumpkin puree
· 1/8 t salt
· 1/4 t black pepper
· 1/4 t cumin
Heat the oil in a large soup pot, and sauté the onion, garlic, and red pepper until softened, about 4 to 5 minutes. Add the broth, potatoes, and corn. Bring to a boil, then cover and reduce heat. Simmer for 5 to 7 minutes. Add the pumpkin, cumin, salt, and pepper, and stir to mix. Heat through.
"He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends."
Jean-Anthelme Brillat-Savarin (1755-1826)
Marlborough Pie is a Massachusetts specialty. It is an applesauce custard pie, seasoned with nutmeg and sherry. Marlborough pie is frequently served as a Thanksgiving dessert.
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