| Recipe |
  |
|
Preparation
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste.
Garnish with pepper and pumpkin seeds.
|
|
Ingredients
5 c Pumpkin; or squash, cooked
2 1/2 c Chicken stock
1 1/2 c Light beer
2 tb Butter
1 Onion;large, chopped
3 Garlic cloves;crushed
1 c Cheddar cheese;old, shredded
1/4 c Pumpkin seeds
Salt and pepper
|
Love Making Tips - Soups and stuff | Soups [1]
Posted by: n\a |
Rating: 0.00
|
|
|
|
| Western Horoscope Birth Sign: |
|
