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964568 -- PUMPKIN SOUP

6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack
pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out
(optional)
Fresh parsley (optional)
In a covered saucepan, heat all ingredients except cream to boiling. Reduce
heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with
parsley and serve from a hollowed-out pumpkin which as been warmed for 20
minutes in 350 degree oven. (My mother, Marge Beckler, serves this soup each
Thanksgiving in tiny, hollowed pumpkins for each grandchild. Our twin sons
Collin and Matthew enjoyed this soup as 10-month-olds on their first
Thanksgiving day!)
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