Thursday, September 23, 2010

Pumpkin Soup

2 tblsp. butter
1/4 cup chopped bell pepper
2 tblsp. chopped onion
1 large sprig parsley
1/8 tsp. thyme leaves
1 bay leaf
1 (8 oz.) can tomatoes (crushed)
1 (1 lb.) can pumpkin (~ 1 1/2 cups cooked mashed pumpkin)
2 cups chicken broth or stock (can substitute veggie broth)
1 tblsp. flour (can substitute arrowroot or cornstarch)
1 cup milk
1 tsp. salt
1/8 tsp. pepper

Melt butter in large saucepan. Add bell pepper, onion, parsley, thyme and bay leaf. Cook 5 mins. Add tomatoes, pumpkin and broth. Cover and simmer 30 mins, stirring occasionally. Press mixture through food mill or wire strainer (or put in blender - this step isn't necessary if the pumpkin was pureed first).

Blend together milk and flower (or arrowroot or cornstarch) and stir into soup. Add salt and pepper and cook, stirring frequently, until mixture starts to simmer. Serve immediately. Makes 6 servings.

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