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Ingredients:
6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out
(optional)
Fresh parsley (optional)
Direction:
In a covered saucepan, heat all
ingredients except cream to boiling. Reduce heat; simmer,
uncovered 20 minutes. Stir warm cream into soup. Garnish with
parsley and serve from a hollowed-out pumpkin which as been
warmed for 20 minutes in 350 degree oven. (My mother, Marge
Beckler, serves this soup each Thanksgiving in tiny, hollowed
pumpkins for each grandchild. Our twin sons Collin and Matthew
enjoyed this soup as 10-month-olds on their first Thanksgiving
day!)
***
For
Details about Ingredients , check your nearest American Store
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