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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Gregory Kraus
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small eating pumpkin
1 quart chicken stock
1 pint cream (do not use half and half)
1 onion
3 cloves garlic
salt, pepper and nutmeg to taste

Directions:
Directions:
After removing seed and skin, dice the pumpkin, keep the seeds. Alice onion and crush garlic. Gently sweat onions till clear, but not brown. Add garlic and pumpkin and sweat for 3 minutes. cover with chicken stock and cook until pumpkin is soft (simmer approximately 20-30 minutes). Add seasonings to taste - salt, pepper and nutmeg - and puree. do not add cream until ready to serve. It should be a nice orange color and very smooth. Pass through a chinois or cheese cloth. Add cream, heat (do not boil) and serve with croutons or roasted pumpkin seeds.

Personal Notes:
Personal Notes:
We are so proud to have a professional chef in our family! It must be in the genes!

 

 

 

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