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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this on line because OzCoMartha requested a Aussie pumpkin soup. Chumpkin SoupChef: Steve from the Lake No, it's not a typo...It's Chicken and Pumpkin soup! I'm posting my directions as well his! Ingredients are exact except I put 1-2 tablespoons butter next to a Knob of butter!Haven't tried it yet!I do have a garden of squash and soon as it's ready I will be making it! I myself prefer my Butternut Shrimp Soup Topped With Sherry Ingredients:
2 cups chicken stock, warmed |
1/2 cup cooked pumpkin, pureed |
1 tablespoon worcestershire sauce |
1 teaspoon curry powder |
2 tablespoons chopped fresh parsley |
1 onion |
2 stalks chopped celery |
1 1/2 cups low-fat milk |
1 tablespoon flour |
1 tablespoon butter |
salt and pepper |
Directions:
1. My directions-Melt butter and sauté onions and celery till translucent.
2. Add flour to make a roux slowly adding flour.
3. Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk.
4. Give a blend with the hand blender.
5. Garnish with parsley.
6. His directions-Flavour the chicken stock with onion and celery, then strain it.
7. Chop the onion finely, and simmer until soft.
8. Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled.
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