Recipe of the Week:

Pumpkin Soup, by Mama in Texas

Pumpkin Soup
Serves 6
(Adapted from a recipe in the classic "More With Less" cookbook)

Melt in a large heavy kettle:
                2 T. Butter
Add:
                ¼ cup chopped green pepper
                1 small onion, finely chopped


Saute until veggies are soft, but not brown.

Blend in:
                2 T. flour
                1 t. salt
Add:
                2 cups chicken broth
                2 cups pumpkin puree (1 15-oz. can)
                2 cups milk
                1/8 t. thyme
                ¼ t. nutmeg
                1 t. chopped parsley
 
Cook, stirring constantly, until slightly thickened.

Chef's Notes:

This is a fall and winter soup favorite in our house.  We often serve it over rice.  It is not at all a "sweet" soup.   It has a great cheesy flavor.

Useful Recipe and Cooking Links:

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