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Pumpkin Soup From Scratch

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Ingredients
  Rich milk/Milk and part heavy cream 1 Quart
  Onion 1 Medium, sliced
  Whole cloves 4
  Parsley sprigs 4 , bruised by pressing with the back of a spoon
  Garlic 1 Clove (5 gm), pressed
  Whole nutmeg 1⁄4 , grated
  Bay leaf 1
  Chicken stock concentrate/3 chicken bouillon cubes 1 Tablespoon
  Canned pumpkin 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Lemon juice 1 Tablespoon
  Minced parsley 1 Teaspoon
  Butter 6 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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