Pineapple And Pumpkin Soup
|Chopped onions||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Canned pumpkin||1 81⁄100 Pound (2 Cans, 1 Pound 13 Ounces Each)|
|Crushed pineapple||2 Can (20 oz), drained (2 Cans)|
|Water||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
Saute the onions and parsley in the butter.
Add the pumpkin and pineapple; cook over low heat 10 minutes, stirring frequently.
Add the water; cover and cook over low heat 30 minutes.
Mix the cornstarch with the milk; stir into the pumpkin mixture, mixing steadily to the boiling point.
Blend in the cream and salt.
Cook over low heat 10 minutes.