Pumpkin Soup With Amaretti Cookies

Recipe Ingredients

1 tablespoon	15ml	Ripe pumpkin or other hard squash (medium)
1 tablespoon	15ml	Butter
1/2		Onion - chopped
4 cups	948ml	Vegetable stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Whipping cream
12		Amaretti cookies - roughly crushed

Recipe Instructions

Cut the pumpkin or squash into quarters. Remove seeds and skin. Cut into small cubes and place on a cookie sheet. Cover with aluminum foil. Cook in a 300 degree oven for about 1 hour. Remove from oven and set aside.

In a large saucepan, heat butter and onions. Cook for a few minutes, then add the cooked pumpkin. Add the vegetable stock and salt and pepper to taste. Let simmer for about 30 minutes.

Remove from heat and pour into blender or food processor. Process until very fine. Pour soup back into sauce pan and cook for about 10 minutes (add more vegetable stock if it is too thick). Add whipping cream if desired.

Let cool, and serve in bowls topped with crushed amaretti cookies.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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