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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
