Friday, August 31, 2007

Pumpkin Soup

5 to 6 lb pumpkin (8 cups)
1/4 cup butter
1 lg. onion chopped
6 chicken boullion cubes
6 cups water
1 1/2 cups whipping cream or half & half
2 TBsp orange juice
2 TBsp lemon juice
1/8 tsp nutmeg
1/8 tsp ginger
3/4 lb swiss cheese

DIRECTIONS:
1. Saute onion in butter.2. Add broth (bouillon and water) and pumpkin boil until tender 15-30 minutes.3. Blenderize pumpkin and water and bouillion in 2cup amounts (because it will blow the top off of theblender if too much is done at a time) pouring theliquid into a different bowl.4 Return to pan, add all other ingeredients. Addsalt to taste. This makes between 8-10 servings. Very good...can subpumpkin for squash in off seasons. (by Becky)

2 comments:

Jennifer Smith said...

Um...Becky this looks hard. Can I use canned pumpkin? It looks fabulous though, so maybe I will give it a try!!

recipe mamas said...

I'll bet you can, I haven't tried it.
---Becky