Yield: 8 cups.
¼ cup salted butter
1 cup onion, chopped
2 cloves garlic, minced
1 teaspoon ground allspice
2 teaspoons salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can pumpkin
1 cup heavy cream (or whole milk)
Toasted pumpkin seeds (optional)
Sour cream (optional)
Melt butter in a heavy-bottom saucepan. Add onion and sauté for 5 minutes. Stir in garlic, allspice, salt, coriander, and cayenne pepper. Add chicken broth and pumpkin, and cook on medium heat for 20 minutes. Add cream and stir. For a smoother consistency, add soup mixture to blender (in small batches), and blend until smooth. Garnish with toasted pumpkin seeds and sour cream.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
