- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages