| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 8 | Servings | |
INGREDIENTS
| 8 | Pumpkins, about 1 pound | |
| each | ||
| 1/3 | c | Unsalted butter |
| 2 | T | Unsalted butter |
| 1 | Onion, 1/4 inch dice | |
| 1/4 | c | All-purpose flour |
| 6 | c | Milk or half-and-half |
| heated | ||
| 1 | Bay leaf | |
| 1 | 29 oz of pumpkin puree | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Apple, peeled 1/8 inch dice | |
| 1 | t | 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
A Message from our Provider:
“Jesus: Because with God only perfection will do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 455
Calories From Fat: 151
Total Fat: 17.2g
Cholesterol: 42.6mg
Sodium: 307.2mg
Potassium: 551.7mg
Carbohydrates: 62.7g
Fiber: 3.9g
Sugar: 22g
Protein: 12.2g