our taste: RECIPE
PUMPKIN
SOUP
A FALL FAVORITE!
Ingredients:
• One large pumpkin (12” diameter or more)
• 2 sticks butter
• 1/1/2 quarts heavy whipping cream
• 2 Tablespoons Sea Salt
• 1 large green pepper (coarsely chopped)
• 1 large red pepper (coarsely chopped)
• 1 large red onion (coarsely chopped)
(Optional) One 16 oz can onion and
garlic tomato sauce. For a Texas twist,
add sliced jalapeno peppers to taste.
Directions:
• Cut pumpkin into about 2 inch pieces
(soft meat only)
• Boil pumpkin in water till very soft.
• Drain excess water.
• Mash pumpkin till creamy
• Mix Whipping Cream, Butter, Peppers,
Onions, Sea Salt and Tomato Sauce
into the Mashed Pumpkin.
• Heat on very low heat at least one hour,
stirring periodically so as
not to burn mixture.
Garnish with Rosemary if desired.
SERVE AND ENJOY!
Refrigerate leftover soup (if there is any).
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