Holiday Pumpkin Soup (Gold Mine Mexican Grill)

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - chopped very fine (large)
2		Garlic cloves - diced
1		Pumpkin - (32 oz)
6 cups	1422ml	Water
2 cups	474ml	Milk
2 cups	474ml	Heavy cream
1 cup	160g / 5.6oz	Dark brown sugar
3 1/2		Chicken bouillon cubes
1/4 teaspoon	1.3ml	Nutmeg
3		Freshly-ground white pepper
1 teaspoon	5ml	Granulated onion
1 teaspoon	5ml	Granulated garlic
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour - if necessary

Recipe Instructions

Melt the butter in a large stockpot and saute onion, garlic and pumpkin 5 minutes over high heat, stirring constantly. Add 4 cups water, bring to a boil, and cook until reduced by half, 20 to 30 minutes. Mixture will be thick.

Add 2 remaining cups water, milk and heavy cream, bring to a boil and cook 10 minutes longer. Add the brown sugar, bouillon cubes, nutmeg, granulated onion, garlic and white pepper and simmer 20 minutes.

If soup needs thickening, mix the butter and flour together until well combined. Add 2 tablespoons of the the roux into the soup and simmer 5 minutes. If soup is still too thin, add additional roux as needed.

This recipe yields 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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