Post by momtaylor on Oct 20, 2003 15:06:36 GMT -6
Pumpkin Soup 1
(this one is my personal favorite)
½ tsp minced garlic
2 tsp minced ginger
½ cup sweet onion, diced ¼" pcs
½ cup carrots, diced ¼" pcs
½ cup celery, diced ¼" pcs
½ cup green onions, diced ¼" pcs
½ lb fresh pumpkin, cubed
2 qt chicken stock
1 cup heavy cream
1 T butter salt and pepper to taste
fresh whipped cream, for garnish
ground cinnamon for garnish
Saute garlic, ginger, celery, carrots, onions, and green onions in butter. Add pumpkin and chicken stock, bring to boil, reduce heat and simmer until tender. Remove solids and puree in a blender while adding enough liquid to achieve the desired consistency. Return to pot, add heavy cream and blend well. Heat until soup is hot, but not boiling. Adjust seasoning with salt and pepper.
Garnish with a spoonful of fresh whipped cream and sprinkle of cinnamon.
Serve in a carved out pumpkin shell for a fun twist.
Pumpkin Soup 2
1 lb of pumpkin chopped
1 oz of butter
1 medium onion finely chopped
1 clove of garlic crushed
3 cups of boiling water
2 tsp of chicken stock powder
1 T of tomato paste
1 T of grated parmesan cheese
Chop the pumpkin into large cubes discarding the skin and seeds. Saute the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and fry for a minute. Add three cups of boiling water, the chicken stock powder and tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese.
This soup can be made two days in advance and can be frozen for two months. Add the cheese when re-heating just prior to serving.
(this one is my personal favorite)
½ tsp minced garlic
2 tsp minced ginger
½ cup sweet onion, diced ¼" pcs
½ cup carrots, diced ¼" pcs
½ cup celery, diced ¼" pcs
½ cup green onions, diced ¼" pcs
½ lb fresh pumpkin, cubed
2 qt chicken stock
1 cup heavy cream
1 T butter salt and pepper to taste
fresh whipped cream, for garnish
ground cinnamon for garnish
Saute garlic, ginger, celery, carrots, onions, and green onions in butter. Add pumpkin and chicken stock, bring to boil, reduce heat and simmer until tender. Remove solids and puree in a blender while adding enough liquid to achieve the desired consistency. Return to pot, add heavy cream and blend well. Heat until soup is hot, but not boiling. Adjust seasoning with salt and pepper.
Garnish with a spoonful of fresh whipped cream and sprinkle of cinnamon.
Serve in a carved out pumpkin shell for a fun twist.
Pumpkin Soup 2
1 lb of pumpkin chopped
1 oz of butter
1 medium onion finely chopped
1 clove of garlic crushed
3 cups of boiling water
2 tsp of chicken stock powder
1 T of tomato paste
1 T of grated parmesan cheese
Chop the pumpkin into large cubes discarding the skin and seeds. Saute the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and fry for a minute. Add three cups of boiling water, the chicken stock powder and tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese.
This soup can be made two days in advance and can be frozen for two months. Add the cheese when re-heating just prior to serving.