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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Mike02 10 Servings

INGREDIENTS

4 lb Whole pumpkin or winter
squash
such as butternut or
Hubbard to
Yield 6 to 8 cups baked
pumpkin pulp
2 T Unsalted butter
3 Carrots, diced
4 Celery stalks, diced
2 Onions, diced
1 Leek, split washed
And diced
3 qt Chicken stock or water
2 t Ground cinnamon
1/2 t Ground nutmeg
1/4 c Maple syrup
1 c Heavy cream
=== APPLE SCHNITZ CROUTONS
===
2 Tart apples, such as Granny
Smith
1/2 c Firmly-packed light brown
sugar

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut the pumpkin or winter squash in
half and remove all seeds. Place cut side up on a cookie sheet and
bake 45 minutes, or until soft. Remove the pulp from the shell, puree
in a food processor fitted with a metal blade, and reserve. Heat the
butter in a large, heavy-bottomed soup pot until foamy. Add all of  the
vegetables (except the reserved pumpkin or squash) and saute 10
minutes. Add the chicken stock and bring to a boil. Reduce to a
simmer, then add the pumpkin puree and the spices. Cook 45 minutes,
adding the maple syrup and heavy cream in the last 5 minutes of
cooking. To make the Apple Schnitz Croutons: Peel and core the apples
and slice into paper-thin rings using a food processor fitted with a
vegetable slicing disk. Spread the slices on a non-stick cookie sheet
or one lined with parchment paper. Dust with light brown sugar, and
dry in a preheated 300 degree oven approximately 25 to 30 minutes, or
until crisp. When the soup has finished cooking, cool several minutes
before pureeing in small batches in a blender or food processor.  Serve
immediately, garnished with the Apple Schnitz Croutons. This  recipe
yields 10 to 12 servings.  Recipe Source: MICHAELS PLACE with Michael
Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B29 broadcast
10-28-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-30-1997  Recipe by:
Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 38.7mg
Sodium: 53.5mg
Potassium: 670.3mg
Carbohydrates: 29.2g
Fiber: 3.9g
Sugar: 9.6g
Protein: 3.4g


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