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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a quick and easy pumpkin soup that's perfect for an Autumn lunch or dinner. The pumpkin seeds can be optional, though they do add a nice touch. Recipe from Sunset Favorite Recipes. Ingredients:
2 tablespoons butter |
1 small onion, chopped |
1 tablespoon flour |
1 cup canned pumpkin |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
2 1/2 cups chicken broth |
1 cup milk |
2 eggs |
salt and pepper |
chopped parsley |
salted hulled pumpkin seeds |
Directions:
1. In a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
2. Stir in pumpkin, ginger and nutmeg then gradually blend in broth.
3. Bring soup to a simmer, then stir in milk and reduce heat to low.
4. Meanwhile, in a small bowl, lightly beat eggs.
5. Stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
6. Cook, stirring, until heated through (do not boil).
7. Season to taste with salt and pepper.
8. Ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.
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