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Pumpkin Soup Recipe

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

Contributor:  
Contributor:  
Diane Olson
Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. butter
8 oz. yellow onion, chopped
3 shallots, chopped
1/2 bunch green onion, washed and diced
1/2 tsp. cumin seeds
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/4 c. flour
4 10 oz. cans chicken broth, heated
2 lbs. acorn, banana or any hard yellow squash, peeled,
seeded and diced
1/2 bunch cilantro, choped fine
1/2 c. half and half

Directions:
Directions:
Saute' yellow onions, green onions and all spices exceot cilantro
in the butter. When the onions are translucent, add the flour and
cook without scorching on low heat for twelve minutes, stirring
frequently. Add hot chicken stock, squash, and cilantro. Cook
until squash is soft. Pour into blender or food processor while
still hot. Pur'ee, then add hallf and half and stir until soup is hot.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I prefer acorn squash. This recipe is very easy to make if
prepared cubes of squash are available at the grocery store.

 

 

 

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