Pumpkin Soup


6 c. chicken broth

1 to 2 (16 oz.) cans solid-pack pumpkin

1 c. onion, thinly sliced

1 clove garlic, minced

1 1/2 tsp. salt

1/2 tsp. thyme

1/2 tsp. pepper

1/2 c. whipping cream, warmed

1 lg. fresh pumpkin, hollowed out (optional)

Fresh parsley (optional)


In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.


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