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PUREED PUMPKIN SOUP RECIPE

Recipe By: James T. Ehler
Servings: 8
 

INGREDIENTS

1¾ Pounds Pumpkin -- seeded
1/4 Cup Butter
1/2 Cup Water
Salt -- to taste
4¼ Cups Vegetable Stock (or Chicken Stock)
2 Ounces Butter -- cut in 1/2" slices
 

DIRECTIONS

Peel and deseed a pumpkin to obtain 1¾ 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 4¼ 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.
 

NUTRITION
Per Serving: 214 Calories; 14g Fat (55.4% calories from fat); 4g Protein; 20g Carbohydrate;
2g Dietary Fiber; 32mg Cholesterol; 982mg Sodium.