Tuesday, September 23, 2014

Pumpkin Soup

Pumpkin Soup
2 T butter
1 onion, diced
2 carrots, peeled and diced
1 (red delicious) apple, peeled and diced
1 1/2 T sage
1- 15 oz can pumpkin
3 c chicken broth
1 c whipping cream
salt and pepper, to taste
Parmesan cheese, to taste

1. In a large pot, over medium heat, melt butter; add onion, carrot, apple, and sage; saute until tender, about 10 minutes.
2. Puree the vegetables (add some of the broth if necessary) and return them to the pot.
3. Add the pumpkin and broth and simmer for 15 minutes; stir in the cream and simmer for an additional 5 minutes.
4. Season with salt and pepper; serve topped with Parmesan cheese.

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