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CATEGORY CUISINE TAG YIELD
Dairy Soups 8 Servings

INGREDIENTS

8 sm Pumpkins (about 1 pound each)
1/3 c Unsalted butter
2 tb Unsalted butter
1 sm Onion; 1/4 inch dice
1/4 c All-purpose flour
6 c Milk or half-and-half; heated
1 Bay leaf
1 cn (29 oz) of pumpkin puree
Salt
Freshly ground pepper
1 Apple; peeled, 1/8 inch dice
1 ts Fresh thyme
1 pn Freshly grated or ground nutmeg
1/4 c Dry sherry (optional)
1 c Heavy cream; whipped

INSTRUCTIONS

Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out
part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or
stockpot, melt 1/3 cup butter over medium heat and sauté onion until
translucent, about 3 minutes.
Add the flour and stir to form a paste. Cook and stir over low heat for 2
minutes. Gradually whisk the warm milk or half-and-half into flour mixture.
Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the
pumpkin puree and simmer an additional 15 minutes over low heat.
Strain through doubled cheesecloth or pass through a food mill. Season with
salt and pepper to taste. In a medium saucepan, melt the remaining 2
tablespoons butter and sauté the apple for 2 minutes.
Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple
is tender by not mushy.
Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if
using, to the hot soup and pour into the pumpkin bowls on top of the
apples.
Top with a dollop of whipped cream and serve.
Recipe by: Cooking Secrets of the CIA from Las Vegas Review Journal
Posted to recipelu-digest Volume 01 Number 178 by "Lynn Ratcliffe"
<mcgrew@ntr.net> on Oct 29, 1997

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