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Pumpkin Soup With Nutmeg

creative.chef's picture
Ingredients
  Pumpkin/Other squash 2 Pound
  Water 1 Cup (16 tbs)
  Milk 1 Quart
  Sugar 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Egg yolk 1
  Light cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Prepare the squash, discarding fibrous center and seeds.
Cut the flesh into chunks, put into a saucepan with the water and salt and bring to a boil.
Simmer for about 30 minutes till tender, then puree in a blender or food processor.
Place puree in saucepan with milk, sugar and nutmeg.
Heat through gently till almost boiling, stirring occasionally.
Beat the egg yolk and cream together in a bowl and pour in a little of the hot soup, stirring constantly.
Pour back into the pan and stir over a low heat for 3 minutes - do not boil.
Taste and adj ust seasoning, then serve immediately with toasted rye bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy

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