*  Exported from  MasterCook  *
                          PUMPKIN SOUP WITH CHIVES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion -- diced
    5       c            Homemade chicken stock
                         -- well seasoned
    2 1/2   c            Pumpkin puree
                         -- canned or fresh*
                         Salt and nutmeg -- to taste
                         Cayenne pepper -- to taste
    2       c            Light cream
                         Whipped cream (opt'l.)
                         Fresh chives -- chopped
                         Hollowed-out pumpkin shell
                         -plus lid (opt'l.)
   *If using fresh pumpkin:  Wash, halve and scrape out
   seeds and fiber. Peel and cube.  Cook, covered, in
   boiling water until tender (about 25 minutes).  Mash
   in blender or by hand and let drain in strainer for 30
   minutes.  You'll need about 5 cups of cubed fresh
   pumpkin to yield enough cooked puree.  If you plan to
   use the pumpkin shell as the soup tureen, cook all the
   cubed pumpkin, saving any leftover puree for use in
   pies, breads or muffins.
   To make the soup:  Cook diced onion with stock in a
   large saucepan for about 10 minutes.  Add pumpkin
   puree and seasonings.  Process in blender or food
   processor until smooth.  Return to saucepan.  Add
   cream and heat through, but do not allow to boil.
   Taste and adjust seasonings.
   Ladle into pumpkin shell if desired, replace lid, and
   ladle into individual bowls at the table.  Garnish
   each with a dollop of whipped cream and sprinkle with
   chopped chives.
   From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy
   Enright. Toronto: James Lorimer & Company, Inc., 1985.
   Pg. 28.  ISBN 0-88862-788-2. Electronic format by
   Cathy Harned.
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