Pumpkin Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken broth,
3 cup: Prepared pumpkin, 1/2" cubes
1 cup: Thinly sliced onion,
1 each: Clove garlic,
1 1/4 tsp: Salt,
1/2 tsp: Dried thyme leaves,
5 each: Peppercorns,
1/2 cup: Whipping cream, warmed
1 tsp: Snipped fresh parsley,
Directions:
In covered saucepan, heat all ingredients except cream and parsley, to
boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup
of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin
mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree
2 cups of the pumpkin mixture in blender or food processor; return
pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat
pureed mixture to boiling; reduce heat. Simmer uncovered for 10
minutes. Add reserved pumpkin and whipping cream. Serve, garnished
with parsley.
Source from luhu.jp
boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup
of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin
mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree
2 cups of the pumpkin mixture in blender or food processor; return
pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat
pureed mixture to boiling; reduce heat. Simmer uncovered for 10
minutes. Add reserved pumpkin and whipping cream. Serve, garnished
with parsley.
Source from luhu.jp