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Pumpkin Soup With Pineapple

Flavors.of.Asia's picture
Ingredients
  Canned pumpkin 58 Ounce (2 Cans, Pound+ 13 Ounces Each)
  Pineapple 2 Can (20 oz), crushed, drained
  Onions 1⁄2 Cup (8 tbs), chopped
  Parsley 1 Tablespoon, minced
  Butter 4 Tablespoon
  Water 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Light cream 2 Cup (32 tbs)
  Salt 1 Teaspoon
Directions

MAKING
1) In a non- stick pan, melt butter and sauté onions and parsley.
2) Add pumpkin and pineapple, simmer for 10 minutes more, stirring continuously.
3) Add water, cover and simmer for 30 minutes more.

FINLIZING
4) In a small bowl, mix cornstarch with the milk, stir into pumpkin mixture.
5) Bring it to boil. Stirring continuously.
6) Blend in cream and salt, and simmer for 10 minutes.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes
Servings: 
4

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