Cooking, Soup

Pumpkin Soup

Corinne Madelmont’s French Class

3 cups can pumpkin
3 lbs. cooked fresh pumpkin or butternut squash (i.e. Trader Joe’s. pressure cook and puree, or similar)
3 cups chicken broth
1 tablespoon flour
1 tablespoon butter
1 tablespoon brown sugar
¾ cup light cream or half/half
Spices: cinnamon, pumpkin pie spice, ground nutmeg
Mix all ingredients in a saucepan. Add all spices up to taste. Simmer while continuously mixing.

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