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Cold Pumpkin Soup

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Ingredients
  Beef stock 1 1⁄2 Pint (900 Milliliter)
  Canned tomatoes 7 Ounce, drained (1 Can)
  Onion 1 , chopped
  Bay leaf 1
  Cooked pumpkin 8 Ounce, pureed (225 Grams)
  Milk 10 Fluid Ounce (300 Milliliter)
  Chopped chives 2 Teaspoon (For Garnish)
Directions

Put the stock, tomatoes, onion and bay leaf in a saucepan.
Cover and simmer for 15 minutes.
Remove the bay leaf and cool.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan and add the pumpkin.
Season to taste with salt and pepper and simmer for 2 minutes.
Stir in the milk.
Chill, then garnish with the chives.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy

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