Italian Pumpkin Soup Recipe
Ingredients
| Pumpkin | 1 pound | |
| Potatoes - 2 to 3 | ||
| Onion | 1 | |
| Butter | 4 Tablespoon | |
| Fresh green or broad beans - 1/4 pound | ||
| Milk | 1 Pint | |
| Salt | To Taste | |
| Cayenne pepper | 1 | |
| Leek | 1 | |
| Hot chicken stock - 2 1/2 cups | ||
| Heavy cream | 2/3 Cup (16 tbs) | |
| Cooked rice | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
Directions
MAKING
1 Peel the potatoes and pumpkins and cut them into dices.
2 Finely chop the onions.
3 In a pan, add half the butter and simmer choped onions in it.
4 Add in pumpkin,potatoes,beans and milk and bring to a boil.
5 Simmer for 45 minutes,stirring occasionally to prevent scorching.
6 Transfer to a blender and puree or strain through a fine seive.
7 Into a clean saucepan, add the puree and sprinkle salt and cayenne for seasoning.
8 In another pan,add the remaining butter and saute leeks until soft.
9 Add to the soup and gradually let it boil.
SERVING
10 Stir in cream,rice and parsley just before serving.
1 Peel the potatoes and pumpkins and cut them into dices.
2 Finely chop the onions.
3 In a pan, add half the butter and simmer choped onions in it.
4 Add in pumpkin,potatoes,beans and milk and bring to a boil.
5 Simmer for 45 minutes,stirring occasionally to prevent scorching.
6 Transfer to a blender and puree or strain through a fine seive.
7 Into a clean saucepan, add the puree and sprinkle salt and cayenne for seasoning.
8 In another pan,add the remaining butter and saute leeks until soft.
9 Add to the soup and gradually let it boil.
SERVING
10 Stir in cream,rice and parsley just before serving.
Chef
