"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Garden Pumpkin Soup Recipe

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

Contributor:  
Contributor:  
Gabrielle Springer
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sliced raw potatoes
4 cups sliced raw pumpkin or (orange colored) squash
1 large yellow onion, chopped
3 tbsp. extra-virgin olive oil
4 tbsp. flour
1 tsp. salt
1/4-1/2 tsp. ground ginger
1/4 tsp. turmeric
4 c. milk
8 tsp. instant chicken bouillon dissolved in warm water
2 quart water
Chopped chives or parsley

Directions:
Directions:
Fry chopped onion, potato, and pumpkin or squash
in oil until soft. Blend flour, salt and spices with 2/3 c. of milk. Stir into the potato, pumpkin mixture. Add remaining milk, and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in the bouillon and heat almost to boiling. Serve hot, garnished with chives or parsley.

Number Of Servings:
Number Of Servings:
about 16 cups

 

 

 

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