Post by marlaoh on Dec 31, 2003 7:34:16 GMT -6
PUMPKIN SOUP w/ MAPLE CREAM
2 Tbs butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups chicken or vegetable stock
2 cups fresh or canned pumpkin puree (unsweetened)
2 cups half-and-half or milk
½ tsp ground ginger
Salt and freshly ground pepper to taste
For the garnish:
½ cup heavy cream whipped to soft peaks with
2 Tbs maple syrup
Heat the butter in a large pot over moderate heat.
Sauté the onion and celery until tender but now brown, about 5 minutes.
Add the stock and pumpkin puree and bring to a boil over high heat, stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper.
Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream.
Serves 6 to 8.
2 Tbs butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups chicken or vegetable stock
2 cups fresh or canned pumpkin puree (unsweetened)
2 cups half-and-half or milk
½ tsp ground ginger
Salt and freshly ground pepper to taste
For the garnish:
½ cup heavy cream whipped to soft peaks with
2 Tbs maple syrup
Heat the butter in a large pot over moderate heat.
Sauté the onion and celery until tender but now brown, about 5 minutes.
Add the stock and pumpkin puree and bring to a boil over high heat, stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper.
Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream.
Serves 6 to 8.