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Pumpkin Soup (serves 6)

This can be made in 15 minutes in a food processor. It can also be made a few days in advance.

1 lg onion
¼ cup butter or margarine
½ tsp curry powder
2 cups pumpkin puree (not quite 2 cans)
1 ½ tsp salt
2 cups light cream
2 ½ cups vegetable stock
Dash of cinnamon

Slice the onion thinly or use the slicing blade of a food processor.
Melt butter in a skillet over medium heat.
Add the onions and sauté until limp (about 10 minutes)
Sprinkle onions with curry powder and sauté an additional minute or two.
Put curried onions, pumpkin, and salt into food processor and process until mixed (Approx 10 seconds)
Quickly pour in cream while continuing to process. (Refrigerate puree if it will not be served right away).
Transfer the pumpkin puree to a large sauce pan.
When ready to serve, add soup stock, and heat slowly to just below boiling.
Sprinkle with a little cinnamon and serve.

About the author
Libby Fischer Hellmann’s 6th novel, Doubleback, a thriller, was released in October, 2009, by Bleak House Books. In it PI Georgia Davis is paired with video producer and single mother Ellie Foreman, the protagonist of Libby’s other 4-book series. Libby also writes short stories and edited the acclaimed Chicago Blues. Originally from Washington DC, she has lived in Chicago for 30 years and finds the contrast between the beautiful and the profane in that city a crime writer’s paradise.