Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dale Goodman" Newsgroups: rec.food.recipes Subject: Pumpkin Soup Followup-To: rec.food.cooking Date: 23 Oct 1999 09:51:18 -0600 Organization: worldnet.att.net> Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <000d01bf1bef$7a4c07c0$cf15fea9@goodman> Reply-To: "Dale Goodman" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36754 I hope this is what you're looking for,I got this recipe from an Italian cookbook. Pumpkin Soup 1 lb. pumpkin 1/2 lb. potatoes 1 onion,chopped 1/3 cup butter or margarine 2 1/2 cups milk salt and pepper 2 leeks,sliced 2 1/2 cups chicken stock 1/2 cup cream 2 Tbsp. chopped parsley Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown. Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes. Sieve or puree in an electric blender. Season to taste with salt and pepper. Saute the leeks in the remaining butter or margarine. Add to the soup with the chicken stock.Bring to a boil. Reduce heat and simmer for five minutes. Before serving,stir in cream and chopped parsley. Serves 6 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.