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Pumpkin Soup I

Recipe information

  • Yield

    serves 6. serving size: 1 bowl.

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
2 cups canned pumpkin puree
1 quart vegetable stock
2 egg yolks, beaten

Preparation

  1. Step 1

    Melt the butter in a large saucepan.

    Step 2

    Blend in the flour, using a whisk.

    Step 3

    Over low heat, slowly add the milk, a little at a time, stirring constantly until the mixture is a smooth sauce.

    Step 4

    Combine the cinnamon, nutmeg, salt, brown sugar, and pumpkin in a large bowl. Mix well and add to the saucepan.

    Step 5

    Add the vegetable stock and simmer for 5 minutes.

    Step 6

    Temper the eggs by pouring a little of the hot liquid into them. Mix well and pour the eggs into the soup. Simmer for 5 minutes.

Great Food, All Day Long
TagsSoupSoup/StewPumpkinSquashVegetableSideDinnerLunchGluten FreeNut FreeVegetarianSimmerCookbooks
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