Quick Pumpkin Soup Recipe - Cooking Index
Quick Pumpkin Soup Recipe - Cooking Index
| 3 tablespoons | 45ml | Butter |
| 1 tablespoon | 15ml | Onion - finely chopped (small) |
| 1 | Unsweetened pumpkin - (1 lb) | |
| 1 | Chicken broth - or more | |
| 1 1/2 cups | 355ml | Cubed, stale good-quality bread - (optional) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Mace - to taste | ||
| 1/2 cup | 73g / 2.6oz | Freshly-grated Swiss cheese - or more to taste |
| Garnish | ||
| Heavy cream or sour cream - (optional) | ||
| Snipped chives - (optional) |
Heat butter in a 4-quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and chicken broth and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup). Season to taste with salt and pepper and a very fine touch of ground mace.
Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.
This recipe yields 4 to 6 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6731 broadcast 12-01-1997)
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