Pumpkin Soup -- Quad-Cities Online Recipe Book
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Pumpkin Soup

Comment on this recipe

Great on a cold day.

Ingredients

2 whole pie pumpkins
1 quart chicken stock
1/2 cup heavy cream
1/3 cup maple syrup
Dash of nutmeg
Salt to taste
Extra cream for serving

Instructions

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp; discard. Then, scoop flesh of pumpkin into a large soup pot. Add chicken stock and maple syrup and heat to a simmer. Mash the big chunks of pumpkin, then transfer the mixture to a blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again. Reheat if needed, serve and top with additional cream.

Lou Campbell, Moline




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