Pumpkin Soup From Scratch
14 Nov 2009
|Rich milk/Milk and part heavy cream||1 Quart|
|Onion||1 Medium, sliced|
|Parsley sprigs||4 , bruised by pressing with the back of a spoon|
|Garlic||1 Clove (5 gm), pressed|
|Whole nutmeg||1⁄4 , grated|
|Chicken stock concentrate/3 chicken bouillon cubes||1 Tablespoon|
|Canned pumpkin||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Minced parsley||1 Teaspoon|
Scald the milk with the onion, cloves, parsley, garlic, nutmeg, bay leaf, and chicken stock concentrate.
Add the pumpkin, salt, and pepper.
Cook over hot water for 15 minutes; pour through a wire strainer and add lemon juice to soup.
Pumpkin Soup From Scratch Recipe