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PUMPKIN SOUP

This soup is everything a rich, velvety soup should be, and it also features the unusual taste of pumpkin. If you've never tasted pumpkin this way, you'll be pleasantly surprised.


             6 shallots, peeled and chopped
             1 tablespoon Colavita Extra Virgin Olive Oil
             1 tablespoon unsalted butter
             3 cups chicken broth
            
cup acini di pepe pasta (very small, resembles rice)
             1
cups canned pumpkin
            
cup light cream
             3 tablespoons grated Parmesan cheese
             1/3 cup chopped fresh dill
            
teaspoon dry mustard
             Freshly ground black pepper, to taste
             Salt to taste (optional)

Serves 6 to 8

In a large saucepan, cook the shallots in the Colavita Extra Virgin Olive Oil and butter until soft. Add the broth, bring to a boil, and add the pasta. Continue to cook about 5 minutes.

Stir in the pumpkin, cream, and grated Parmesan cheese. Reduce the heat to a simmer, and add the dill, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes. Serve hot.

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Page last updated: Friday, September 29, 2006 03:31 PM ET