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Pumpkin Soup

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Ingredients
  Fresh pumpkin 2 Pound, peel and seeds removed
  Water 2 Cup (32 tbs)
  Milk 3 Cup (48 tbs)
  Brown sugar 2 Tablespoon
  Unsalted butter 1 Tablespoon
  Ground ginger 4 Teaspoon
  Ground cinnamon 3 Teaspoon
  Ham 1⁄2 Cup (8 tbs), finely julienned (Virginia Variety)
  Finely chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Cut the pumpkin into chunks and simmer in water until tender, for about 5 minutes. Drain. Puree the pumpkin in a blender or rub it through a fine sieve.
2. Heat the milk in a heavy pan. Stir in the pumpkin puree, brown sugar, and butter. Season to taste with salt and pepper. Add very little ginger and cinnamon. Heat, but do not allow to boil. Cool, cover, and refrigerate.
3. To serve, reheat over a very low flame so that the soup does not stick to the pan. Divide the julienne of ham between the soup bowls. Ladle in the soup and garnish with a little chopped parsley.

Recipe Summary

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

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