Cream of Pumpkin Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. pumpkin
4 large carrots
4 leeks or 4 onions
olive oil
1/2 c. light cream or half and half
1 c. milk
4 c. beef broth
1t. salt
3/4 t. pepper
1/3 c. fresh Parmesan
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Directions: |
Directions:Cut a 2 lb. pumpkin in chunks.
Cut leeks onions in chunks.
Cut the carrots in chunks the same size as the pumpkin and leeks.
Drizzle olive oil over all these ingredients on a cookie sheet , salt and pepper.
Roast in a 400º oven for 50 minutes.
While this is roasting heat the 4 c. beef broth in a large pot.
When the vegetables are done add to the broth and put the mixture through a ricer. Put this mixture in a clean pot on the stove and add the light cream and milk .
Serve hot with grated Parmesan on the top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: We have lots of pumpkins in Vermont.in the Fall. When I run out of pumpkins I use
a 28 oz. can of pumpkin puree and only roast the leeks and carrots. I add the pumpkin after I put the
leeks and carrots through the ricer.
A ricer gives this soup a great texture and is much better than a blender.
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