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Home Cranberry Salad With Juice

Pumpkin Soup Recipe

Ingredients

How to make it

  • Cut the pumpkin/squash in half.
  • Scoop out and discard strings and seeds, cut away the hard peel.
  • Coarsely chop the flesh. There should be 4 pounds.
  • In a large saucepan melt the butter over medium heat and sautee the onion until soft.
  • Add stock and the pumpkin/squash.
  • Bring to a boil, reduce heat, cover.
  • Simmer until squash is tender.
  • In small batches, puree the soup until smooth.
  • Return to the pan and stir in the cream, zest, juices, nutmeg, and ginger.
  • Stir in the cheese (optionally reserve some for garnish) over low heat until the cheese melts and blends.
  • Add salt and white pepper to taste.
  • Garnish with cheese, croutons, and chives.

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The Cook

scearley Federal Way, WA

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