Conner Prairie Pumpkin Soup
Conner Prairie Pumpkin Soup recipe
Yield
106 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
|
|
| 3 | tablespoons |
butter
|
|
| 2 | cups |
pumpkin
cooked, mashed |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 3 | cups |
chicken broth
|
|
| ½ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
|
|
| 45 | ml |
butter
|
|
| 473 | ml |
pumpkin
cooked, mashed |
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
black pepper
ground |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 118 | ml |
light cream (half&half)
|
|
Directions
Chop the onions and gently brown in the butter in a pan or kettle.
Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper.
Slowly add chicken broth and heat thoroughly, but do not boil.
To serve, pour into a tureen and add the cream.
