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Pumpkin Soup

2 tablespoons Olive Oil
6 cups chicken stock
3-4 cups cubed pumpkin ( or puree )
2 cups diced onions
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon dried thyme
2 teaspoons cumin
1/4 cup sugar
1/2 cup heavy cream, warmed
Chopped fresh parsley


1. In large pot start by adding the olive oil and garlic, add onions and fry for a few minutes. Then add the chicken
stock, cubed pumpkin, salt, cumin, thyme, bring to a boil. Now add sugar and whisk well. Reduce heat and simmer,
uncovered, 20 minutes.

2. You now can use a hand blender and puree the soup. Or place soup in a blender or processor. Be careful of hot
liquids. Puree soup well. Let soup simmer on low for additional 20 minutes. Stir in warm cream and chopped parsley.
Serve hot.