| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Meats, Grains |
|
Soups/stews, Vegetables, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Pumpkin; or squash, cooked |
| 2 1/2 |
c |
Chicken stock |
| 1 1/2 |
c |
Light beer |
| 2 |
tb |
Butter |
| 1 |
|
Onion;large, chopped |
| 3 |
|
Garlic cloves;crushed |
| 1 |
c |
Cheddar cheese;old, shredded |
| 1/4 |
c |
Pumpkin seeds Salt and pepper |
INSTRUCTIONS
Dotted throughout Canada are small inns that care passionately about the
food they serve. This velvety fall soup offers a warm welcome to guests at
the Orchid Trail Inn near Wiarton, Ontario.
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat
to medium, cover and simmer for 15 minutes or until tender. In a blender or
food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over
medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook
onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin
mixture; stir in cheese and simmer gently, partially covered, for 20
minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God is your Copilot – swap seats!”