April 29, 2012

Cream of Pumpkin Soup

Servings: 4
- 2 pounds fresh pumpkin
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 tablespoons butter

salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 cup cream or milk

  • Peel, seed, and cube pumpkin into 1" cubes.
  • In sauce pan, melt butter. Add onion, carrot, pumpkin, and garlic. Cook for 10 minutes or until onion softens. Season with salt and freshly ground black pepper.
  • Add broth. Bring to a boil and reduce heat. Partially cover and cook approximately 40 minutes or until pumpkin is soft.
  • PureĆ© the soup in a blender or food processor.
  • *Keep some in the freezer if you like to.
  • Return mixture to pan and reheat on low.
  • Stir in cream and continue to heat on low for an additional 1 minute. Garnish with chives.
1st trial April 2012
- so easy, so tasty.

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