Pumpkin soup from katherine smith
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | Onions; chopped | |
| ¾ | cup | Lentils |
| 5 | cups | Chicken Stock |
| 1½ | cup | Pumpkin Puree |
| ⅛ | teaspoon | Marjoram |
| ⅛ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| 1 | cup | Half-And-Half |
Directions
In a large saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally with a mixing spoon, until golden, about 3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram, thyme and pepper. Cover pan and simmer about 1 hour, or until lentils are tender.
Turn off stove, move saucepan to cool burner and remove lid to allow soup to cool. Once cool, pour soup into a food processor or blender and puree. If all the soup won't fit into the blender, puree in batches. After soup has been pureed, return to saucepan, stir in half-and-half and reheat over medium heat. To serve, pour into hollowed pumpkin shell or soup tureen.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA