Busters Recipes

Pumpkin Soup With Asiago Cheese Croutons
  
  2 tablespoons butter
  1 cup finely chopped onion
  2 garlic cloves, minced
  1 tablespoon flour
  1 pinch ground nutmeg
  1 pinch allspice
  2 1/2 cups seeded, peeled, diced fresh pumpkin
  2 1/2 cups chicken broth
  2/3 cup orange juice
  2 tablespoons honey
  salt and pepper to taste
  12 baguette bread slices
  1/2 cup grated Asiago cheese or other cheese such as Parmesan or Romano
  
  Melt butter and saute onions and garlic for about three to four minutes. Stir in flour, spices and pumpkin. Cover and cook for six minutes. Add chicken broth, orange juice, and honey. Cover, bring to a boil and simmer for 20 minutes, until the pumpkin has softened. Cube bread slices, top with grated Asiago cheese and broil for a few minutes. Be careful to not burn the cheese. Remove croutons from oven. Process half of the soup mixture in food processor and return to soup pot while stirring to blend. Season with salt and pepper. Ladle soup into bowl, top with croutons, and serve with salad. Serves 4.

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