Pumpkin soup #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Chopped onion |
| 1 | large | Sprig parsley |
| ⅛ | teaspoon | Thyme |
| 1 | Bay leaf | |
| 1 | can | (8-oz) tomatoes |
| 1 | can | (1-lb.) pumpkin |
| 2 | cups | Chicken broth or stock |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
From: Judy L Garrison <bluj@...> Date: Fri, 12 Jul 1996 00:53:52 PST Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Press mixture through food mill or wire strainer. Blend together flour and milk and stir into soup.
Add salt and pepper and cook, stirring frequently, until mixture comes to a boil. Serve immediately. Serves 6 EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .