Enoy this refreshing, yet comforting Pumpkin Soup
Fall brings so many great changes. The fallen leaves as well as the different squash that are in season, that make for a delicious medley of yummy recipes is my all time favorite. Halloween ain't so bad either ;) Although where I am currently residing, we are still having wonderful weather, this recipe can come in handy for those true fall days and nights. :
The best Pumpkin Soup of the season! –GTG
If you do not have a real pumpkin for this recipe, no worries. Just substitute for pumpkin pie filling. You will need about 2 lbs (16oz)
Let me know how it turns out! Happy Cooking
Pumpkin Soup Recipe
Ingredients
2 lb Pumpkin
2 quarts Chicken stock
1 clove of Garlic
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1 tsp. fresh Dill, Finely minced
Cooking Directions
Wash the pumpkin and leave the skin on.
Remove the seeds and cut into 1-inch squares.
In a soup kettle or slow-cooker, place pumpkin pieces, Chicken stock, garlic, oregano, salt and pepper.
Cover and boil for 20 minutes until Pumpkin is tender.
Remove from heat
Work the vegetable mixture through a sieve or blend in a blender.
Whisk in the sour cream until smooth.
Garnish with Fresh Dill
Serve
Servings: 8
Comentarios