Thursday, October 22, 2009

Pumpkin Soup


6 cups chicken bouillon
1 ½ tsp salt
4 cups pumpkin puree
1 tsp fresh chopped parsley
1 cup chopped onion
1/4-1/2 tsp thyme
1 tsp garlic or 1 clove garlic minced
5 whole black peppercorns or pepper to taste

Simmer. Heat for 30 minutes uncovered. Puree in blender 1 cup at a time. Put in pot. Bring to boil and simmer for 30 minutes. Stir in ½ cup whipping cream.
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