Pumpkin Soup

  • Tuesday, October 18, 2011
This was sent in by Martina Milerova!  Thanks so much for sharing your recipe!

Original Recipe Yield 7 - 10 servings

      6 cups chicken stock
      1 1/2 teaspoons salt
      4 cups fresh pumpkin pureed
      1 teaspoon chopped fresh parsley
      1 cup chopped onion
  1/2 teaspoon chopped fresh thyme
  1 clove garlic, minced
  1/2 cup heavy whipping cream
  5 whole black peppercorns
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


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