"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Martha's Pumpkin Soup Recipe

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This recipe for Martha's Pumpkin Soup, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 cups chicken broth
3 cups pumpkin, cut into 1/2" cubes
1 cup onions, thinly sliced
1 clove garlic, minced
1/2 tsp thyme, dried
1 1/2 tsp salt
5 peppercorns
1/2 cup whipping cream
1 tsp fresh parsley

Directions:
Directions:
Heat all ingredients to boiling. Reduce heat, simmer uncovered 20 min. Remove 1/2 cup of pumpkin. Reserve. Simmer remaining pumpkin 20 min. Cool

When cooled, puree remaining pumpkin, and heat until boiling. Simmer uncovered 10 min. Stir in cream just before serving

Personal Notes:
Personal Notes:
This soup freezes well.

 

 

 

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