October 16, 2010
Pumpkin Festival - Open Doors
Saturday, October 16, 2010
Thank you for visiting us during the Pumpkin Festival! Many of you requested that we post the recipe for this savory soup on our website.
***Please note that the recipe was found by one of our church attendees in a magazine a while ago. She doesn't remember which magazine, but we recommend searching the usuals (i.e. Country Living, etc.)
Pumpkin Soup
Makes 10-11 cup servings
Ingredients:
4 Tbsp Butter
1 large onion, finely chopped
2 carrots, finely chopped
2- 14 ½ oz cans chicken broth
1 cup water
1 29 oz can pumpkin
1 Golden Delicious apple, peeled, cored and chopped
1 tsp ginger
1 tsp salt
¼ tsp nutmeg
1 cup heavy cream
Directions:
Melt butter, stir in chopped onions and carrots. Sauté for about 5 minutes, until vegetables are soft. Add the chicken broth, water, pumpkin, apple, ginger, salt and nutmeg. Bring to a boil, then reduce heat and simmer for about 1 ½ hours. Blend soup and cool slightly. Add heavy cream, and reheat.
