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Roasted Pumpkin Soup
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Submitted by:
Jimmy |
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Great soup to enjoy in the fall or winter. |
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INGREDIENTS:
- 1 medium , Pumpkin About 3 lbs.
- 1 tablespoon(s) , Butter
- 1/2 cup(s) , Onions Minced
- 1/2 cup(s) , Dry White Wine
- 2 cup(s) , Chicken Broth
- 1/2 cup(s) , Heavy Cream
- 0 to taste , Salt, Pepper and Nutmeg
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| Instructions: |
Cut top off pumpkin. With a large metal spoon, scrape seeds and stringy fibers from interior. Replace top and place in center of cooking grate. Grill until pumpkin flesh is very soft, about 1 1/2 to 2 hours. Remove from grill and allow to cool. Scoop out the pulp with a spoon and reserve.
In a medium stock-pot, melt the butter over low heat. Sweat the onions in the butter for 2 to 3 minutes. Add the wine and simmer until completely reduced. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Stir in the salt and heavy cream and return to a simmer. Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired. Makes 6 servings. |
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