Seminole pumpkin soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken stock |
| 1 | large | Tomato |
| 1 | each | Sprig parsley |
| 2 | cups | Cubed cooked pumpkin |
| ½ | each | Green pepper, diced |
| 1 | each | Green onion |
| ¼ | teaspoon | Thyme |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 1 | teaspoon | Sugar |
Directions
INGREDIENTS
DIRECTIONS
Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes. Return mixture to blender container. Add pumpkin and flour.
Cover and use on high speed until mixture is very smooth. Pour mixture into saucepan. Stir in remaining 1 cup chicken stock and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot. Serves 4 to 6 Submitted By EARL SHELSBY On 10-24-94