Recipe - Pumpkin Cream Soup

Fall Pumpkin Cream Soup

Save the hollowed out pumpkin shell for use as a serving tureen with this rich recipe perfect for fall potlucks. Make sure care was taken when extracting the pumpkin meat so that no holes were made in the shell.

1 Lb. Pumpkin meat cooked or steamed until tender
1/2 Cup Heavy Cream
4 Tablespoons Butter or Margarine
2 Tablespoons chopped chives
1 teaspoon Lavender flowers pulled from stem or dried lavender (optional)
2 Tablespoons Monterrey Jack cheese
1/4 teaspoon freshly ground White Pepper
Steam or boil cubes of pumpkin meat until tender. Drain and allow to cool slightly. Place in a blender and blend until smooth. Add cold butter in small cubes and cream while blending. Keep blending for a few more minutes until fully incorporated. Use remaining ingredients as garnish either in the pumpkin shell serving tureen or on top of each serving bowl. A wonderful soap when served either cold or warm. If serving cold, a pinch of salt and/or sugar can add to the taste and mouth feel. by mam

Also Read:
- Red Velvet Pancakes


Popular Posts

Related Posts Plugin for WordPress, Blogger...

follow @GAVETHAT