Pumpkin Soup From Katherine Smith Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1/4 cup: butter,
2: onions, chopped
3/4 cup: lentils,
5 cup: chicken stock,
1 1/2 cup: pumpkin puree,
1/8 teaspoon: marjoram,
1/8 teaspoon: thyme,
1/4 teaspoon: pepper,
1 cup: half-and-half,
Directions:
In a large saucepan, melt butter over medium heat. Add onions and
cook, stirring occasionally with a mixing spoon, until golden, about
3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram,
thyme and pepper. Cover pan and simmer about 1 hour, or until lentils
are tender.
Turn off stove, move saucepan to cool burner and remove lid to allow
soup to cool. Once cool, pour soup into a food processor or blender
and puree. If all the soup wont fit into the blender, puree in
batches. After soup has been pureed, return to saucepan, stir in
half-and-half and reheat over medium heat. To serve, pour into
hollowed pumpkin shell or soup tureen.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp
cook, stirring occasionally with a mixing spoon, until golden, about
3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram,
thyme and pepper. Cover pan and simmer about 1 hour, or until lentils
are tender.
Turn off stove, move saucepan to cool burner and remove lid to allow
soup to cool. Once cool, pour soup into a food processor or blender
and puree. If all the soup wont fit into the blender, puree in
batches. After soup has been pureed, return to saucepan, stir in
half-and-half and reheat over medium heat. To serve, pour into
hollowed pumpkin shell or soup tureen.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp
Tags
Vegetables