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Pumpkin Soup is a delicious addition to your holiday meals. Especially great for your Thanksgiving or Christmas dinner. Check out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes. Holiday Pumpkin Soup - How To Make Pumpkin Soup 2
tablespoons
olive oil * May
substitute an equal amount of LACTAID® Fat Free Milk. In a large saucepan over low heat, heat the olive oil; add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, brown sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey, and vanilla extract. Increase heat to medium-high, bring just to a boil and simmer for 15 minutes. Remove from heat. To puree cooked pumpkin mixture, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, and pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with a sprinkle of ground cinnamon or ground ginger to taste. Add a sprinkle of walnuts, if desired. Yield: 4 cups.
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and
TRADITIONS and Good $ense For $uccess™, is a consultant to
leading hotels and tearooms, including The PLAZA and LADY
MENDL’s, is speaker and designer of related products to the
hotel, food service, retail and special event industries.
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