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Miss Marion’s Tea Room Pumpkin Soup
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Description
Miss Marion has hosted many events at our church, tea parties, bridal and baby showers, bar-b-ques, dinners for our Senior members, and bar-b-ques for our college students. She and her husband have been married over 60 years and our longest standing members at church. To this, I want to honor her by sharing her many talents in the kitchen. I hope you enjoy!
Ingredients
- 3 ounces, weight Butter
- ¾ cups Onion, Diced
- ½ cups Flour
- 4 cups Chicken Or Vegetable Broth
- 15 ounces, weight Pumpkin, Canned
- ¾ cups Apple Juice
- ¼ teaspoons Salt, Or To Taste
- ¼ teaspoons White Pepper (or To Taste)
- 2 cups Heavy Cream
Preparation
Over medium heat, saute’ onion in butter til soft, add flour then slowly stir in broth and cook 10 minutes.
Into a stock pot, add onion and broth mixture then add pumpkin, apple juice and seasonings, stir to avoid lumps.
Transfer to a blender or food processor and puree’ til smooth.
Return mixture to pot then add heavy cream. Simmer slowly.
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Michigal on 4.5.2010
I’ve just been looking over your recipes, too. So many good ones! This sounds delish. I made a pumpkin curry soup back a few months ago, and my hubby and I did not like it (even though we’re fans of both flavors). While it’s probably not pumpkin-soup time, I’m delighted to have this and will definitely put it in my list of new recipes. Can’t wait to see how it turns out!