Seminole pumpkin soup

Yield: 4 servings

Measure 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

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

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