Cream of pumpkin soup
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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.
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      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.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 24085 (Apr 03, 2005)

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