Cream Of Pumpkin Soup Recipe - Cooking Index
Cream Of Pumpkin Soup Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - divided |
| 3 1/2 lbs | 1589g / 56oz | Peeled seeded pumpkin - coarsely chopped |
| 1 lb | 454g / 16oz | Onion - peeled, sliced (large) |
| 8 1/2 cups | 2014ml | Chicken or vegetable broth - or water |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnishes | ||
| Croutons - (optional) | ||
| 1 tablespoon | 15ml | Parsley, chives or other fresh herbs - (to 2 tbspns) |
To cook pumpkin: In large heavy stock pot over very low heat, melt 1/4 cup butter. Add pumpkin pieces and onion. Toss to coat with butter. Gently cook, stirring frequently, until onion is translucent. Add broth. Season with salt and pepper to taste. Increase heat. Bring to a boil. Reduce heat. Simmer for 30 minutes, or until pumpkin is soft.
To puree pumpkin: Using slotted spoon, remove pumpkin and onion from pot. In food processor or blender, working in batches, process until smooth. Put puree in another soup pot. Stir in enough of cooking liquid until desired consistency is reached. Taste. Adjust the seasoning.
To serve soup: Add remaining butter. Warm soup over low heat, stirring frequently. Garnish with croutons or with fresh herbs before serving.
This recipe yields 6 to 8 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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