Pumpkin Soup with Sherry, lunch
This is quickly made with canned pumpkin and can easily be doubled or tripled. It keeps well in the fridge or can be frozen for later. The sherry adds a smoky and the tomato paste deepens the color. If I were serving this for a holiday gathering in the U.S. I would put it in festive mugs to be sipped while everyone was milling around the kitchen before dinner. When I … Continue reading →