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Friday, October 28, 2011

Friday Food Feature


Pumpkin Soup Recipe

1 medium pumpkin, poached & peeled (or one large can of pumpkin puree)
1 stick butter, cut into small pieces
1 c onion, diced
1 c celery, diced
½ c all-purpose flour
1 c sherry
2 qts chicken stock
3 c cream
¼ c Maple Syrup
Salt & pepper to taste


Poach & peel pumpkin and set aside.  Add butter to a soup pan & melt.  Add onion and sauté until translucent. Add Celery and sauté.  Add flour & form roux.  Add sherry & de-glaze pan.  Add chicken stock; bring to a boil while mixing.  Drop to a simmer.  Add pumpkin, maple syrup, salt & pepper and blend.  Add cream, stir & serve. Yummy via Sunset Hill House. Image via Country Living.

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