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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Soup Recipe

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This recipe for Pumpkin Soup is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
1 medium yellow onion, chopped
1 clove garlic, minced
4 c chicken stock
2 c water
1 (30 oz) can pumpkin puree
1 tsp chopped fresh parsley
½ tsp chopped fresh thyme
1 ½ tsp salt
5 whole black peppercorns
½ c heavy whipping cream
Directions:
Directions:
Saute onion and garlic in butter in a large saucepan. Add chicken stock, water, pumpkin puree, parsley, thyme, salt and peppercorns. Bring to a boil then remove from heat.
Puree soup in batches in blender or food processor. Return to pan and bring to a boil again. Reduce heat to low and simmer uncovered for 30 minutes. Stir in heavy cream.
Ladle into soup bowls and garnish with a dollop of cream and fresh parsley.
Number Of Servings:
Number Of Servings:
8

 

 

 

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