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Description:
Of any recipe, this one truly deserves to have "Irish Hollow" in the name! It is and has been a an Autumn institution for almost 20 years! Though we have, in an effort to be fresh and creative, attempted to replace it throughout the years..... it has tr

Ingredients:
4 tablespoons butter
        1 1/2 cups chopped onions
        4 cloves garlic crushed
1 1/2 teaspoons curry powder
       1/2 teaspoon salt
        1/2 teaspoon ground coriander
        1 teaspoon cayenne
        3 cups chicken broth
        1 3/4 cups pumpkin (roasted and milled, or canned)
        1 cup half and half
Creme Fraiche (Recipe follows)
Chopped fresh parsley, chives or dill (For garnish)

Directions:
Melt Butter in Dutch Oven.  Sauté onions and garlic until tender and translucent.  Add curry powder, salt, coriander and cayenne and cook and additional 5 minutes, stirring constantly.  Pour in Chicken broth and ook uncovered at a low boil for 25 minutes.  Reduce heat to simmer. Stir in pumpkin and half & half.  Cook 10 minutes longer (Do not boil).  Puree in several batches in a blender.  Pour into warm bowls and serve hot. Garnish with Creme Fraiche and fresh herbs.


Creme Fraiche

1 cup heavy cream
2 tablespoons buttermilk

Put cream and buttermilk into a jar, cover and shake. Allow to sit out at room temperature for 24 hours. Keep in fridge up to 3 weeks.

Recipe Provided By:
The Inn at Irish Hollow
Galena, IL

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Galena Bed and Breakfast Inns