Savory Pumpkin Soup
Not sweet, but savory. Great cold weather soup. Substitute Butternut squash for the pumpkin
if you like.
3 cups fresh pumpkin, mashed
2 stalks celery, finely chopped
1 onion, finely chopped
1.5 cups chicken broth
2 cups milk (even 1% is fine for lower calories & fat, higher content milk fat
will yield a thicker, creamier soup)
3 tbsp margarine
3 tbsp flour
2 tbsp parsley
˝ tsp nutmeg or to taste
1 tsp cinnamon or to taste
˝ tsp thyme
salt & pepper to taste
Lightly sauté onion & celery until limp and translucent. Add the chicken broth, flour, mashed pumpkin & milk. Slowly bring to a rolling boil stirring constantly. Add parsley & remaining ingredients. Adjust spices to suit your taste. When thickened at the boil, remove to a blender or food processor & blend until slightly smooth. Serve warm.
Fresh pumpkin is easily made by cutting a medium sized sugar pumpkin (about 8 to 10 inches in diameter;
sugar pumpkins have a deep orange color & "deep" grooves in the body) into about 2 inch squares. Steam over boiling water until very tender, about 15 minutes. Allow to fully cool. Cut away outer skin. Mash pumpkin meat with a hand masher.
1 medium sized pumpkin will yield about 2 to 3 cups of mashed pumpkin.
Croutons are easy to make! Most any fresh or even day-old bread will do.
Large croutons for Onion Soup: French
baguette sliced into 1" thick slices.
Small croutons for Pea Soup or Salads:
any sliced bread you have around the house. Butter first (lightly) then cut into
3/4 inch cubes.
Place sliced and cubed bread on a baking
sheet and bake for 30 - 40 minutes at 350° F or until browned. Turn over after
about 20 minutes.
For garlic flavor, gently rub a clove of
garlic on each bread piece before baking.
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