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

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