Cream of Pumpkin Soup

Cream of Pumpkin Soup
Cream of Pumpkin Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 lb (500 g) pumpkin flesh

  • 1 Tbs (15 ml) butter

  • 1 tomato, chopped

  • 1/2 small onion, chopped

  • 1 carrot, diced

  • 1 cup (250 ml) cooked ham, diced

  • 1 Tbs (15 ml) flour

  • 3 cups pumpkin stock

  • 1 bay (laurel) leaf

  • 1 sprig fresh thyme

  • Salt and freshly ground pepper to taste

  • 1 cup milk or cream

Directions

Cook the pumpkin in enough boiling water to cover for 15 to 20 minutes, until tender. Drain and reserve the cooking liquid. Mash the pumpkin and set aside. In a large pot, melt the butter over moderate heat and saute the tomato, onion, carrot, and ham for 5 minutes, stirring occasionally. Add the flour and stir to combine well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer covered for 45 minutes. Add the mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove the bay leaf and thyme sprig. Serves 4 to 6.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: