Friday, 29 April 2016

La Kitchenette Souris: Pumpkin Soup {2}

I tried a new recipe for Pumpkin Soup & liked this one even better than the last! 

Considerably easier & quite healthy! 

So I figured I'd share another version of a classic recipe... 

Pumpkin Soup

3 cups pureed pumpkin 
(I used pumpkin I had pre-cooked & frozen)
2 large carrots, peeled & chopped
2 medium yellow onions, chopped
1 large red potato, cubed
7 cups water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
1/2 teaspoon sea salt

Place pumpkin, carrots, onions, potato, water & chicken bouillon cubes in a large pot & bring to a boil.

Boil over medium heat, stirring fairly constantly, for 30 minutes or until vegetables are very soft. 

Puree in pot using hand held immersion blender. 

Add cream, nutmeg, pepper & salt. Stir well.

Return to heat just for a couple minutes before serving. 

Note: Would pair lovely with ~Nanna's Bread~

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