Pumpkin Soup Recipe
Pumpkin Soup is a delicious appetizer recipe. The irresistible combination of pumpkin and cream won't let you go away from it.
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Canned pumpkin | 2 Cup (16 tbs), cooked, drained | |
| Chicken stock | 2 1/2 Cup (16 tbs), canned | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Ground cloves | 1/8 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Tabasco | 2 Drop | |
| Salt | 1/2 Teaspoon | |
| Heavy cream | 1/4 Cup (16 tbs) |
Directions
In a heavy 4-quart saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.
Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt.
Stir thoroughly to blend all the ingredients.
Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes.
Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.
Do not use a blender; it will result in too bland and smooth a texture.
Stir in the cream.
Return the soup to the saucepan and heat it through without letting it come to a boil.
When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.
Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt.
Stir thoroughly to blend all the ingredients.
Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes.
Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.
Do not use a blender; it will result in too bland and smooth a texture.
Stir in the cream.
Return the soup to the saucepan and heat it through without letting it come to a boil.
Chef
