PUREED PUMPKIN SOUP RECIPE
Recipe By: James T. Ehler
Servings: 8
1 3/4 Pounds Pumpkin -- seeded
1/4 Cup Butter
1/2 Cup Water
Salt -- to taste
4 1/4 Cups Vegetable Stock (or Chicken Stock)
2 Ounces Butter -- cut in 1/2" slices
Peel and deseed a pumpkin to obtain 1 3/4 pounds of pulp.
Cut the pulp into small pieces and place in a saucepan with 1/4 cup butter, 1/2 cup water, and salt, cover and sweat for about 20 minutes.
Remove from heat, let cool for a few minutes, then puree the pulp.
Return to sauce pan, and add 4 1/4 cups stock.
Bring to a boil, adjust seasoning, and whisk in 2 oz butter cut into small pieces.
Serving Ideas: Serve with Croutons fried in butter.
NOTES : The puree can alternatively be diluted with 4 1/4 cups boiling milk and sweetened to taste. Thicken with 2 Tablespoons ground rice blended with a little milk.
Per Serving: 214 Calories; 14g Fat (55.4% calories from fat); 4g Protein; 20g Carbohydrate;
2g Dietary Fiber; 32mg Cholesterol; 982mg Sodium.
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