Monk's pumpkin soup
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Monk's pumpkin soup
  Pumpkin    Canadian    Soups  
Last updated 6/12/2012 12:56:32 AM. Recipe ID 18772. Report a problem with this recipe.
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      Title: Monk's pumpkin soup
 Categories: Canadian, Soups
      Yield: 1 Servings
      1 l  Chicken stock
      1 kg Pumpkin, peeled & seeded
    250 ml Whipping cream
           Freshly ground pepper &
           Croutons (optional)
  Bring stock to boil in large saucepan. CUT pumpkin into 1inch (2.5cm)
  pieces. Add boiling stock, cover and return to boil. Boil gently,
  partially covered, 18-20 minutes or until pumpkin is very soft.
  Puree, then press through coarse sieve. RETURN to saucepan add cream
  and season with pepper and salt if necessary (to taste) . Makes 6
  cups (1.5L) Croutons are made by cutting day old French bread into
  small cubes and frying them in butter until golden. DRAIN on paper
  towel. Croutons can be made several hours or even a day in advance.
  Friar Bob, The MONKS' COOKBOOK, Montreal Qc.

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Recipe ID 18772 (Apr 03, 2005)

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