RECIPE TAKEN FROM: Sarah Merlino Burns
Pumpkin Soup:
3-4 cups of mashed pumpkin, I use fresh
1 lg onion, diced
2 lg stalkes celery, sliced
6 carrots, sliced
1 T garlic
2 t thyme
4 T parsley
1/2 t nutmeg
1 t cumin
8 cups chicken broth (I thought it was stock, oops. YOu can use stock, just add water so it’s not so concentrated)
4 cups of water (to start, but will be adding more as needed)
garlic salt to taste
pepper to taste
3-4 cups of mashed pumpkin, I use fresh
1 lg onion, diced
2 lg stalkes celery, sliced
6 carrots, sliced
1 T garlic
2 t thyme
4 T parsley
1/2 t nutmeg
1 t cumin
8 cups chicken broth (I thought it was stock, oops. YOu can use stock, just add water so it’s not so concentrated)
4 cups of water (to start, but will be adding more as needed)
garlic salt to taste
pepper to taste
~sautee veggies in 1T butter, once soft, puree them. Add to pumpkin
~simmer all for 2-3 hrs. Soup becomes thick quickly, add water to desired consistency– will add water, simmer, add water, simmer, etc.
~when finished & ready to eat, add a dollop of sour cream to your bowl of soup.
ENJOY!! It’s one of my fav’s!
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