Pumpkin Soup


2 tablespoons butter
1/4 cup finely chopped green pepper
2 tablespoons chopped shallots
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup canned tomatoes
2 cups pumpkin, canned, or steamed, drained, and mashed
2 cups chicken stock
1 tablespoon flour
1/2 cup milk
1/2 cup whipping cream
Salt and pepper to taste


Melt butter in heavy skillet and saute green pepper, shallots, parsley, and bay leaf until vegetables are tender, about 5 minutes. Add tomatoes, pumpkin, and chicken stock. Cover and simmer 20 to 30 minutes, stirring occasionally. Put mixture through food mill and set aside. Combine flour, milk, and cream, stirring with a whisk. When blended add to soup, along with salt and pepper. Heat slowly, stirring, until mixture just reaches a boil. Serve immediately.


Serves 6.

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