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  1. Exported from MasterCook

  2. PUMPKIN SOUP WITH CHIVES

  3. 6 Preparation Time :

  4. Categories : Soups Vegetables

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1/2 c Onion -- diced

  7. 5 c Homemade chicken stock

  8. -- well seasoned

  9. 2 1/2 c Pumpkin puree

  10. -- canned or fresh*

  11. Salt and nutmeg -- to taste

  12. Cayenne pepper -- to taste

  13. 2 c Light cream

  14. --GARNISH--

  15. Whipped cream (opt'l.)

  16. Fresh chives -- chopped

  17. --PRESENTATION--

  18. Hollowed-out pumpkin shell

  19. -plus lid (opt'l.)

  20. *If using fresh pumpkin: Wash, halve and scrape out

  21. seeds and fiber. Peel and cube. Cook, covered, in

  22. 25 minutes

  23. in blender or by hand and let drain in strainer for 30

  24. minutes. You'll need about 5 cups of cubed fresh

  25. pumpkin to yield enough cooked puree. If you plan to

  26. use the pumpkin shell as the soup tureen, cook all the

  27. cubed pumpkin, saving any leftover puree for use in

  28. pies, breads or muffins.

  29. To make the soup: Cook diced onion with stock in a

  30. large saucepan for about 10 minutes. Add pumpkin

  31. puree and seasonings. Process in blender or food

  32. processor until smooth. Return to saucepan. Add

  33. cream and heat through, but do not allow to boil.

  34. Taste and adjust seasonings.

  35. Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table. Garnish

  36. each with a dollop of whipped cream and sprinkle with

  37. chopped chives.

  38. From

  39. Nancy Enright's Canadian Herb Cookbook

  40. by Nancy

  41. Enright. Toronto: James Lorimer & Company, Inc., 1985.

  42. 28. ISBN

  43. 0-88862-788-2. Electronic format by

  44. Cathy Harned. - - - - - - - - - - - - - - - - - -

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