maleficent1959
<font color=FF0033>200,000 DIS'ers can't be wrong.
- Joined
- Sep 8, 2001
PUMPKIN CHEESE SOUP
Yield: 6 servings
Ingredients:
2 pounds Pumpkin Puree, canned or
2 pounds Pumpkin Puree, fresh roasted and pureed
2 quarts Vegetable Stock or Chicken Stock
2 cups Diced Onions
1 cup Diced Celery
1 cup Diced Carrots
1 cup Honey
1 T. Chopped Garlic
¼ t. Nutmeg
¼ t. Cinnamon
¼ t. Cloves
To Taste Salt
1 pound Sliced American Cheese
1 quart Heavy Cream
Method:
Add all ingredients in a saucepan excep for the cheese. Cook slowly over medium heat for 30 minutes. Using a hand blender, puree soup until smooth. Slowly add the American cheese until melted. Add heavy cream and simmer for 10 minutes.
Garnish with spicy croutons, toasted pumpkin seeds, or cinnamon spiced whipped cream.
Yield: 6 servings
Ingredients:
2 pounds Pumpkin Puree, canned or
2 pounds Pumpkin Puree, fresh roasted and pureed
2 quarts Vegetable Stock or Chicken Stock
2 cups Diced Onions
1 cup Diced Celery
1 cup Diced Carrots
1 cup Honey
1 T. Chopped Garlic
¼ t. Nutmeg
¼ t. Cinnamon
¼ t. Cloves
To Taste Salt
1 pound Sliced American Cheese
1 quart Heavy Cream
Method:
Add all ingredients in a saucepan excep for the cheese. Cook slowly over medium heat for 30 minutes. Using a hand blender, puree soup until smooth. Slowly add the American cheese until melted. Add heavy cream and simmer for 10 minutes.
Garnish with spicy croutons, toasted pumpkin seeds, or cinnamon spiced whipped cream.
I expected something more ethnic - like goat or yak cheese. 
