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6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns Directions 1 Chop fresh herbs. 2 Cut pumpkin into 1/2-inch cubes. 3 Heat
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Pumpkin Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken broth 1 chopped onion 2 cups pumpkin 3/4 cups green onions (white part) - chopped bay leaf 1/8 teaspoon
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Simmer remaining ingredients in another covered saucepan, 30 minutes. Strain to remove celery and onion. Process pumpkin and carrots in blender until smooth. Stir in the broth and heat through.
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Serving suggestions - a crusty bread served along side or even in a minature bread bowl, my favorite is to find the medium size pumpkin gords clean them and serve the soup in them garnishing with the sour cream and parsley.
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Flavor Tags are words that describe the taste of a dish. Don't be afraid to add a tag that already shows up. Please do. It will make the tag larger in size and emphasize that particular flavor.
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1. Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes. 2. Drain, let cool, and mash. You should have about 4 cups. 3. In a large, heavy pot or Dutch oven, melt the butter over medium-high heat.
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How to Make Pumpkin Soup