Tea Travels!™... Holiday Pumpkin Soup
by Ellen Easton © - All Rights Reserved

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles |  Hints & Tips | Culinary Dictionary | Newspaper Columns
 
 

Custom Search

Lord and Taylor Fifth Avenue Window By Ellen Easton© - All Rights Reserved

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
1/2 cup finely chopped onion
2 cups low-sodium chicken broth
1 1/2 cups fat-free (skim) milk*
1 1/2 cups canned 100% solid-packed pumpkin (do not use pumpkin pie mix) or cooked homemade pumpkin puree
2 tablespoons firmly-packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, plus additional for garnish
1/4 teaspoon pumpkin pie spice
2 tablespoons honey
1 tablespoon pure vanilla extract
Ground ginger (optional garnish)
1/4 to 1/2 cup raw whole walnuts, shelled and toasted (optional garnish)**

* May substitute an equal amount of LACTAID® Fat Free Milk.
** To Toast Walnuts: Preheat oven to 350 degrees F. Place the walnuts on a cookie sheet. Oven roast walnuts for approximately 15 to 20 minutes until just golden (watch carefully so they don't burn). Remove from oven and let cool. Once the walnuts are cool, smash them into small, fine pieces.
 

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.

AFTERNOON TEA...TIPS, TERMS and TRADITIONS By Ellen Easton
5 x7, paperback , 72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.
Now available at $20.00 each, post paid. Continental US Only. Final sale.
(Wholesale accounts are welcome. Prices on request)

Please make check or M.O payable to: RED WAGON PRESS and send to:
RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256

TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.