Vue Pointe Pumpkin Soup
Recipe from
The Vue Pointe Restaurant, Montserrat Cookbook
Serves
10
Ingredients
- 1 lb. (about 3 cups) fresh pumpkin, peeled and diced
- 1 small onion, diced
- 1/4 lb. carrots, diced
- 1/2 teaspoon dried thyme
- 1 clove garlic
- 1 bay leaf
- 1 oz. bacon (about 3 strips)
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp. black pepper
- 2 Tbsp. ketchup
- 1 cup water
- 10 chicken bouillon cubes
- 6 cups chicken stock
- 10 Tbsp. flour
- 1/4 cup evaporated milk
Instructions
-
Place all of the ingredients except the last 3 (chicken stock, flour, evaporated milk) in a 4 quart saucepan.
- Add 1 cup chicken stock and boil rapidly for half an hour or until the pumpkin is soft and mushy.
- Remove from the heat
- Stir in the flour gradually. The mixture will be very thick.
- Add the chicken stock slowly over low heat, mixing well.
- When well blended, put through a medium gauge sieve.
- Just before serving, add the milk and reheat.
Image courtesy of RecipeTinEats.com
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