(served 12)I used 8c. fresh pumpkin w/3c. of chicken stock,cooking till tender,drain saving broth(keep 1 cup cubed cooked pumpkin aside not mashed)mashed pumpkin thoroughly.Sauteed toll lucent 1/2 finely chopped vadailia onion,2 stalks finely chopped celery,2 cloves crushed garlic to pan w/tsp olive oil,removed garlic.Return pumpkin,broth to pan.1tbsp.pumpkin pie spice,1tsp white pepper,1tsp kosher salt,2Tbsp honey.Heat thoroughly.I added few pieces of whole cube cooked pumpkin,1 tbls cream to top of soup when served as well as a baked pumpkin/salted seeds. if leftovers..they freeze well.
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(served 12)I used 8c. fresh pumpkin w/3c. of chicken stock,cooking till tender,drain saving...