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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

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“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


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