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  Added: Apr 10, 2006  •  Visited (363)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pumpkin Soup
What You Need:
  • 1 tablespoon butter
  • 2 tablespoons finely chopped onion
  • 2 cups cooked pumpkin, canned or fresh, thoroughly drained
  • 2½ cups chicken stock, fresh or canned
  • 2½ cups milk
  • 1/8 teaspoon ground cloves
  • ½ teaspoon sugar
  • 1 teaspoon lemon juice
  • 2 to 3 drops Tabasco
  • ½ teaspoon salt
  • ¼ cup heavy cream

  • How To Cook:
    1. In a heavy 4-quart saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.

    2. Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt. Stir thoro oughly to blend all the ingredients.

    3. Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes. Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.

    4. Do not use a blender; it will result in too bland and smooth a texture. Stir in the cream. Return the soup to the saucepan and heat it through without letting it come to a boil. Taste for seasoning, garnish with croutons, if desired, and serve hot.

    5. NOTE: This pumpkin soup may also be served chilled. If you serve the soup cold, omit the croutons and garnish each serving with a thin slice of peeled, chilled orange.
     
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Pumpkin
    Dish » Soup

     





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