Quick Pumpkin Soup 3 tb Butter
1 sm Onion, finely chopped
1 lb Unsweetened pumpkin
1 qt Or more chicken broth
1 1/2 c Good quality bread, stale, cubed, optional
Salt, freshly grated black pepper and mace
1/2 c Or more of freshly grated Swiss cheese
Heavy cream or sour cream for garnish, optional
Snipped chives for garnish, optional
Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or
until tender. Add the pumpkin and bring to a simmer until you are
ready to eat. (Note that if the soup is too thin, you can soak the
bread in some more broth and when tender, add it to the soup) Season
to taste with salt and pepper and a very fine touch of ground mace.
Right before serving, remove the hot soup from the heat and add the
cheese. (For company you can whisk in some heavy cream before serving
or top the soup with sour cream). Garnish with snipped chives. Yield:
4-6 servings
Quick Pumpkin Soup printer friendly version located here. (Just the recipe. Nothing else.)
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