Pumpkin Soup Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. Want just a bowl of delicious fresh soup? Use just one small pumpkin or winter squash for 1 - 2 servings. If needing more servings, this is easy to double or triple! Taste to get it just right before serving.

1 small pumpkin or winter squash, to yield about 1 cup of pulp
3/4 - 1 cup good quality stock of choice
1/2 teaspoon sea salt
pinch of cayenne, or to your taste
pinch of dried thyme

Wash the pumpkin or squash. Cook in the microwave 4 minutes. Using a kitchen towel, remove from the oven and allow to cool a few minutes, or until you can comfortably slice in half. Remove the seeds. Place the 2 halves cut side down on a glass or ceramic plate. Cook another 2-3 minutes, or until it is fork tender. Allow to cool. When you can handle it, using a small spoon remove the pulp from the skin. You should get about 1 cup, more or less will work!
In food processor with steel chopping blade in place, whirl the pulp while adding the stock, salt, cayenne and thyme. Process to make a nice smooth mixture, adding more stock if you wish to have it thinner. Place in a cup or bowl and heat 2-3 minutes in microwave, or heat in a saucepan to just under the boiling point. Enjoy as a very wonderful soup, or use 2-3 tablespoons as a tasty "drizzle" on a plate before placing on your cooked meat, fish, chicken, etc.

Recipe created 2011-11-01.

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