Pumpkin Soup


  • 1 yellow onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 2-pound can pumpkin (not pumpkin pie mix)
  • 5 cups chicken broth
  • 1/4 cup white vermouth
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 2 egg yolks, lightly beaten
  • 1 cup whipping cream
  1. Sauté onion in butter until softened. Remove from heat and stir in flour to make a paste. Stir in pumpkin and return to medium heat while adding chicken broth, vermouth and salt. Bring to a boil, cover and simmer on low for 15 minutes. Add ginger and nutmeg. Combine egg yolks and cream. Add 1 cup of the pumpkin mixture to the eggs and cream and whisk well, then stir into soup. Heat until hot but not boiling.
  2. Sprinkle with chopped fresh chives or parsley before serving.


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