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GOLDEN AUTUMN SOUP 2 onions, chopped 1/2 c. butter 3 potatoes, chopped 3 c. chicken broth 1 1/2 c. cream 1/4 c. parsley, chopped 2 stalks celery, chopped 2 leeks, chopped 3 carrots, chopped 16 oz. can pumpkin 1/4 c. green onion, chopped Melt butter in large soup kettle. Add onion and saute. Add the celery, leeks, potatoes and carrots and saute for 10 minutes. Add the chicken broth; cover and simmer until vegetables are tender (20 to 30 minutes). Puree the vegetables and return to the soup kettle. Add the pumpkin, salt and pepper to taste and simmer for 5 minutes. If mixture is too thick, add more chicken broth. Stir in cream. Heat through and adjust seasoning. Ladle soup into bowls and sprinkle with chopped onion and parsley for garnish. Serves 8 to 12. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |