October 8, 2013

Pumpkin Soup

On the Menu Today~
Pumpkin Soup

The pumpkin used to make pumpkin soup is first
cooked in the crock pot...
then blended with an immersion blender and
reheated in a saucepan.
The swirl of sour cream is a tasty and
attractive addition.

Pumpkin Soup

  • 8 cups chopped fresh pumpkin (about 3 pounds)
  • 6 cups vegetable broth
  • 3 medium carrots, peeled and chopped
  • 1/2 cup chopped onions
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 tablespoons sour cream, garnish
  • 2 tablespoons snipped chives, garnish
Cooking Directions
  1. In a slow cooker, combine the pumpkin, vegetable broth, carrots, onion, lemon juice, garlic, and spices. Cover and cook on low for 6 to 8 hours or until veggies are tender.
  2. Cool the pumpkin mixture; process in small batches in a blender, food processor or use an immersion blender. Transfer to a large saucepan and heat through. Ladle soup into bowls.
  3. Place sour cream in a baggie, snip off a tiny corner, pipe onto hot soup, garnish with snipped chives.
Soup, Pumpkin

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