Email to Lisa Hopper      

Recipe Categories: VCCCD's HOME PAGE_APPETEASERS _APPETEASERS_ENCORE _ASIAN_CREATIONS _BRING_ON_THE_BEANS _CASSEROLE_DAYS _COOKIE_EXCHANGE _FLAVORS_OF_INDIA _FOOD_FOR_THOUGHT _FRENCH_CONNECTION _FROM_THE_KITCHEN_OF _GAZPACHOANDSANDWICHES _GREEK_TASTING _HAWAIIAN_TREATS _LENTILS_n_WRAPS _PANTRY_RAID _PASTA_FUN _POTLUCK _PUMPKIN_PASSIONS _ROCKIN_MOROCCAN _SOUPS_ON _SPRING_FLING _STUFF_IT _TORTILLA_FILLERS _TURKEY_DAY_Blahs-Be-Gone _WINTER_SQUASH_WONDERS

Cream of Pumpkin Soup




Source of Recipe


Chef William Woo O'Neill


List of Ingredients




1/2 c. chopped brown onion
2 Tbs. unsalted butter
1 c. Crimini mushrooms, sliced
2 1/2 c. white wine pumpkin puree (see recipe in this section)
2 Tbs. granulated sugar
1/4 c. light brown sugar
2 Tbs. papaya, chopped
1/2 tsp. cinnamon
1/2 green chili pepper (jalepeno)
4 Tbs. unsalted butter
1 c. half and half (milk or soymilk)
salt & pepper to taste


Recipe



In a large saucepan set over medium heat, saute onion and mushrooms in butter until the mushrooms are golden and broned.
With a wire whisk, whisk remainin ingredients, add to mushroom mixture, and bring to a slight boil.
Pour mixture into a food processor and blend until smooth.
Serve with Pumpkin relish if desired.

NOTE: We did this all in a large electric wok.