Butternut/Pumpkin: Cream of Pumpkin Soup
Source of Recipe
Bill
List of Ingredients
2 tbl Unsalted butter
1 med Onion, roughly diced
4 cup Pureed pumpkin (canned or fresh)
3 qt Chicken stock or low-sodium chicken broth
1 tsp Salt
1 tsp Ground coriander
1/2 tsp Curry powder
1/2 tsp White pepper
3 cup Milk and/or whipping cream
1/3 cup Walnut oil Recipe
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.
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