Pumpkin Soup Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| 2 tbs butter or oil | ||
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Milk cream | 2 Cup (16 tbs) | |
| Pepper and garlic powder to taste | ||
| Thinly sliced tomatoes | ||
| Whipped salted cream | ||
Directions
Saute onion in hot butter until onion is tender, but not brown.
Add chicken broth, pumpkin and salt.
Stir and bring to a boil.
Simmer 2 minutes.
Add milk and pepper and garlic powder to taste.
To serve hot, reheat without boiling or chill until icy cold.
Serve in deep bowls.
Garnish each cold serving with 2 thin slices tomato and a spoon of whipped cream.
Add chicken broth, pumpkin and salt.
Stir and bring to a boil.
Simmer 2 minutes.
Add milk and pepper and garlic powder to taste.
To serve hot, reheat without boiling or chill until icy cold.
Serve in deep bowls.
Garnish each cold serving with 2 thin slices tomato and a spoon of whipped cream.
Chef
