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Pumpkin Soup

New.Wife's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Onion 1 Small, diced
  Pumpkin/1 1/2-pound can pumpkin 1 1⁄2 Pound, peeled and diced
  Chicken stock 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Light cream 3⁄4 Cup (12 tbs), heated
  Toasted croutons 1 Cup (16 tbs)
  Whipped cream 1⁄4 Cup (4 tbs)
Directions

In a stockpot, melt 2 tablespoons of the butter.
Saute" onion until tender, but not brown.
Add pumpkin, chicken stock and salt.
Simmer until pumpkin is soft.
Knead flour with remaining 2 tablespoons butter; add to pumpkin mixture and bring to a boil.
Pour soup into blender or processor and blend until smooth.
Return soup to heat and bring to the boiling point; add light cream.
Serve garnished with croutons and whipped cream.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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