September 04, 2009
Autumn is coming! I can feel it in my bones. And what a feeling it is!! Crisp, cool weather...sweatshirts and jeans...football...apple picking...cider...bonfires...sipping wine, drinking ...
Yield: 4 servings
edit Ingredients
4 |
cups diced peeled pumpkin pulp |
Pepper freshly ground to taste |
|
3 |
carrots, diced |
3 |
|
1 |
sm. onion, finely chopped |
1 |
|
6 |
cups chicken broth |
1 |
cup heavy cream |
½ |
teaspoon nutmeg |
1 |
tablespoon sugar |
edit Preparation
Step 1 |
Place pumpkin, carrots, celery and onion in large kettle. Add the bay leaf and broth. Bring to a boil. Cover and simmer about 1 hour or until pumpkin is tender. Put mixture in blender and return to the kettle. Stir in the remaining ingredients except the milk. Adjust the consistency with the milk. Yield: 6 servings. |
edit About Pumpkin Soup
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Related Content
Wikipedia
Pumpkin soup is a soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
