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Harvest Time Pumpkin Soup

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Yield: 4 servings

1 sm Pie pumpkin; cleaned out - chopped
2 Potatoes; Salt + pepper
2 Carrots; 4 tb Cream;
1 Onion; finely chopped 2 tb Butter;
2 cl Garlic; crushed 2 tb Soy sauce;(optional)
Olive oil; Sour cream;
Fresh parsley; basil; thyme; Chives; chopped

Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.

Source: The Harrowsmith Cookbook, Volume Three

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Comments

Harvest Time Pumpkin Soup<br /> Yield: 4 servings<br /> <br />      1 sm Pie pumpkin; cleaned out                 - chopped<br />      2    Potatoes;                                Salt + pepper<br />      2    Carrots;                            4 tb Cream;<br />      1    Onion; finely chopped               2 tb Butter;<br />      2 cl Garlic; crushed                     2 tb Soy sauce;(optional)<br />           Olive oil;                               Sour cream;<br />           Fresh parsley; basil; thyme;             Chives; chopped<br /> <br />  Cut pumpkin, potatoes and carrots into pieces and steam until tender.<br />  Remove peel from pumpkin.  Save steaming water.  Saute onion and<br />  garlic in a little olive oil until transparent.  Puree onion, garlic<br />  and vegetables in a food processor, adding reserved water.  Return<br />  the puree to a saucepan and add spices, salt and pepper, cream,<br />  butter and soy sauce. If soup is too thick, thin with a little water,<br />  milk or chicken stock. Heat but do not boil.  Garnish with a dollop<br />  of sour cream and chives.<br />  <br />  Source: The Harrowsmith Cookbook, Volume Three<br /> <br />

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