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Pumpkin Soup - COLLECTION
Preheat oven to 400 F. Bake the pumpkin halves, skin up, on a lightly
oiled baking sheet until the skin is wrinkled and the flesh is soft, about
an hour. Remove them from the oven, and when cool enough to handle, peel
off the skin. Reserve and carmelized juices that may collect in the pan.
Melt butter in a soup pot, add the onion, and cook over medium heat fo
about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt,
and about 6 cups of the stock. Bring to a boil; then simmer, covered,
for 25 minutes.
Pass the soup through a food mill, which will smooth it out while
leaving some texture. Return the soup to the pot and add the cream
and more stock, if necessary to thin it.
Taste for salt and seasoning. Add Freshly ground white pepper. Stir
in the grated cheese and serve the soup with some thyme leave scattered
over it.
**********************************************************************
From: marianne@mencken.WV.TEK.COM (Marianne Evans)
A friend gave this to me but I haven't tried it.
She says it's WONDERFUL!
PUMPKIN SOUP
4
1
2
3
C chicken broth
onion, chopped
C pumpkin
/4 C green onions, white part, chopped
bay leaf
1
1
2
1
/8 ts nutmeg
/2 ts curry powder
C milk
/2 ts sugar
salt and pepper to taste
Saute onions. Add other ingredients and cook uncovered 15 minutes. Puree.
Add milk and cook another 5 minutes. Do not boil.
**********************************************************************
From Janet Morrissey "Mostly Harmless" morrissey@stsci.edu
I found this recipe for savory pumpkin soup in the Colorado
http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup-coll.html (2 of 4) [12/17/1999 12:04:33 PM]
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