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Pineapple And Pumpkin Soup

Flavors.of.Asia's picture
Ingredients
  Chopped onions 1⁄2 Cup (8 tbs)
  Minced parsley 1 Tablespoon
  Butter 4 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)
  Salt 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Interest: 
Everyday, Healthy
Servings: 
8

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