Pumpkin Soup
By: girlichef
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 cups diced peeled pumpkin pulp
Boiling milk
Pepper freshly ground to taste
3 carrots, diced
3 ribs celery, diced
1 sm. onion, finely chopped
1 bay leaf
6 cups chicken broth
1 cup heavy cream
1/2 teaspoon nutmeg
1 tablespoon sugar

Preparation

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.