| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lg |
Finely chopped onion |
| 1 |
md |
Carrot, finely chopped |
| 1 |
cn |
Chicken broth |
| 1 |
c |
Water |
| 1 |
cn |
(1 lb) pumpkin |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Each pepper, cinnamon, ginger |
| 1/8 |
ts |
Nutmeg |
|
|
Light cream or half and half |
INSTRUCTIONS
Melt 3 T butter and saute 1 large finely chopped onion, 1 medium carrot -
finely chopped, till golden, about 8 minutes. Add 1 can chicken broth and 1
cup water. Bring to a boil and simmer, covered, 15 minutes. You can use two
cups vegetable broth.
Puree in blender and and return to pot. Add 1 lb. can of pumpkin, 1 tsp
salt, 1/4 tsp each pepper, cinnamon, ginger and 1/8 tsp nutmeg. Heat while
wisking until smooth. Simmer 10 minutes. Slowly stir in light cream or half
and half and reheat but do not boil. (The recipe doesn't say how much
cream, just use your own judgement).
Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 3,
1997
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