Pumpkin Soup With Chives

* Exported from MasterCook *

PUMPKIN SOUP WITH CHIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion -- diced
5 c Homemade chicken stock
-- well seasoned
2 1/2 c Pumpkin puree
-- canned or fresh*
Salt and nutmeg -- to taste
Cayenne pepper -- to taste
2 c Light cream
-----GARNISH-----
Whipped cream (opt'l.)
Fresh chives -- chopped
-----PRESENTATION-----
Hollowed-out pumpkin shell
-plus lid (opt'l.)

*If using fresh pumpkin: Wash, halve and scrape out
seeds and fiber. Peel and cube. Cook, covered, in
boiling water until tender (about 25 minutes). Mash
in blender or by hand and let drain in strainer for 30
minutes. You'll need about 5 cups of cubed fresh
pumpkin to yield enough cooked puree. If you plan to
use the pumpkin shell as the soup tureen, cook all the
cubed pumpkin, saving any leftover puree for use in
pies, breads or muffins.

To make the soup: Cook diced onion with stock in a
large saucepan for about 10 minutes. Add pumpkin
puree and seasonings. Process in blender or food
processor until smooth. Return to saucepan. Add
cream and heat through, but do not allow to boil.
Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and
ladle into individual bowls at the table. Garnish
each with a dollop of whipped cream and sprinkle with
chopped chives.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy
Enright. Toronto: James Lorimer & Company, Inc., 1985.
Pg. 28. ISBN 0-88862-788-2. Electronic format by
Cathy Harned.



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