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Soup: Pumpkin Soup

Source of Recipe

James T. Ehler


List of Ingredients

3/4 Pounds Pumpkin -- seeded
1/4 Cup Butter
1/2 Cup Water
Salt -- to taste
4 1/4 Cups Vegetable Stock
(or Chicken Stock)
2 Ounces Butter -- cut in 1/2" slices






Recipe

Peel and de-seed a pumpkin to obtain 1 3/4 pounds of pulp. Cut the pulp into small pieces and place in a saucepan with 1/4 cup butter, 1/2 cup water, and salt, cover and sweat for about 20 minutes.

Remove from heat, let cool for a few minutes, then puree the pulp.

Return to sauce pan, and add 4 1/4 cups stock. Bring to a boil, adjust seasoning, and whisk in 2 oz butter cut into small pieces.

YIELD: 8 Servings

Serving Ideas : Serve with Croutons fried in butter.

NOTES : The puree can alternatively be diluted with 4 1/4 cups boiling milk and sweetened to taste. Thicken with 2 Tablespoons ground rice blended with a little milk.