Normally Pumpkin is a love them or leave them vegetable. But in the capable hands of the Breton’s this variety of Squash becomes a miraculously tasting soup that will keep your guest guessing as to the nature of the flavors involved. Serves 4-6 2 lbs Cooked Fresh Pumpkin or 3 Cups canned Pumpkin 3 Cups of Chicken Broth 3/4 Cup of Cream 1/2 Cup of Julienned cut Ham 1 Tbs butter 1 1/2 Tbs flour 2 Tbs Molasses 1/4 tsp cinnamon pinch of ginger pinch of nutmeg salt pepper Step 1. In a stock pot place the Pumpkin and the chicken stock and kneed together over a medium heat. Step 2. In a separate pan create a rue with the melted butter and flour and then add to the stock pot. Step 3. Add remaining ingredients, continue to stir at a medium high heat for 20 minutes but do not allow to boil Serve immediately.

Leave a Reply



+ three = 7

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2015 Celtic Connection Suffusion theme by Sayontan Sinha