Sunday, January 20, 2008

Parker's Pumpkin Soup

Serves 10

This recipe is from Lisa. We first had this soup  made with one of the pumplins my nephew, Parker, had grown. Canned pumpkin cannot compete with fresh or frozen fresh pumpkin.

Sauté:

1 sweet onion in
1 T olive oil

In a large kettle combine the onion with:

6 c cooked pumpkin puree (or canned pumpkin)
3 c chicken broth [could use vegetable broth]
3 c skim milk
¾ c light cream
2 T butter
2 T flour
2 T sugar
1 t pepper
1 pound finely chopped ham [omit and use vegetable broth for a vegetarian soup]
1 T curry powder
1 sautéed onion

Stir thoroughly. Heat until piping hot but not boiling.

No comments:

Post a Comment