Soups recipes

Pumpkin Soup

Course : Soups
Serves: 6

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Ingredients:

2 tablespoons unsalted butter

1/4 cup green peppers -- chopped

2 tablespoons onions -- chopped

1 sprig parsley -- chopped

1/8 teaspoon dried thyme -- leaves

1 piece bay leaf

1 cup canned tomatoes

14 ounces pumpkin -- (1 can)

2 cups chicken stock

1 tablespoon flour

1 cup half and half -- cream or milk

1 teaspoon salt

1/8 teaspoon white pepper

Preparation / Directions:

Melt butter and add green pepper, onion, parsley, thyme, and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken stock. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaf and then pur‚e in blender or food processor. Blend together flour and milk and stir into soup. Add salt (omit if you used salted butter) and pepper and cook, stirring frequently, until mixture boils and thickens. Store in refrigerator until serving time. Serve hot or cold.

Nutritional Information:

130 Calories (kcal); 9g Total Fat; (59% calories from fat); 3g Protein; 10g Carbohydrate; 25mg Cholesterol; 1154mg Sodium

Pumpkin Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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