Cream of pumpkin soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cream of pumpkin soup
  Pumpkin    Soups    Creams  
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24085. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cream of pumpkin soup
 Categories: Soups
      Yield: 8 servings
      2 tb Unsalted butter
      1 md Onion; roughly diced
      4 c  Pureed pumpkin
           - (canned or fresh)
      3 qt Chicken stock
           -or low-sodium chicken broth
      1 ts Salt
      1 ts Ground coriander
    1/2 ts Curry powder
    1/2 ts White pepper
      3 c  Milk and/or whipping cream
    1/3 c  Walnut oil
  MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  pumpkin and salt and continue to cook, stirring, another 15 minutes
  for fresh pumpkin, 5 minutes for canned. Add the stock, salt,
  coriander, curry and pepper. Cover, increase heat to high and bring
  to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat
  and place in a food processor or blender and puree until smooth.
  Combine puree, milk and walnut oil. Cover, bring to the boil and cook
  2 minutes. Serve piping hot.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 24085 (Apr 03, 2005)

[an error occurred while processing this directive]