Pumpkin Soup

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Recipe by Lea Ogawa 

"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

Ingredients:
  • 6 cups chicken stock

  • 1 1/2 teaspoons salt

  • 4 cups pumpkin puree

  • 1 teaspoon chopped fresh parsley

  • 1 cup chopped onion


Directions:
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


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