Creamy Pumpkin Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 large: Onion, chopped
2 each: Garlic cloves, chopped
2 lbs: Butternut squash, diced
4 cup: Stock,
1 cup: Water,
1 dash: Tabasco,
Salt to taste,
Pimento strips to garnish,
Directions:
Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till
tender. Add squash & stock, cover & simmer for 40 to 50 minutes or
till the squash is very soft.
In a food prcessor, process soup till its very smooth & return to
pot. Thin with water & season. Pour into a tureen & garnish with
pimento.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
Source from luhu.jp
tender. Add squash & stock, cover & simmer for 40 to 50 minutes or
till the squash is very soft.
In a food prcessor, process soup till its very smooth & return to
pot. Thin with water & season. Pour into a tureen & garnish with
pimento.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
Source from luhu.jp