Pumpkin Soup

  6 cups precooked pumpkin  
  6 cups milk  
  1/4 cup minced fresh parsley  
  1 tablesspoon brown sugar  
  3 tablespoons butter  
  Salt and pepper to taste  
  Herbed croutonss  
Using a whisk, combine the pumpkin with the milk in a large saucepan. (For a cremaire version, substiute half & half for part of the milk). Stir in the parsley and sugar, add the butter, cover, and simmer for about 15 minutes, stirring regularly so that the soup dosen't stick to the bottom of the pan.
Season with salt and pepper. If you prefer a thicker soup, stir in more pumpkin. Serve hot, garnished with croutons.

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