| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 3 |
c |
Prepared pumpkin, 1/2" cubes |
| 1 |
c |
Thinly sliced onion |
| 1 |
|
Clove garlic |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme leaves |
| 5 |
|
Peppercorns |
| 1/2 |
c |
Whipping cream, warmed |
| 1 |
ts |
Snipped fresh parsley |
INSTRUCTIONS
In covered saucepan, heat all ingredients except cream and parsley, to
boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the
pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture,
uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the
pumpkin mixture in blender or food processor; return pureed mixture to pot.
Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling;
reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and
whipping cream. Serve, garnished with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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