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Served hot or
cold- simply delicious...
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4
green |
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onions and tops, sliced |
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1
medium |
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onion, sliced |
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2
medium |
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carrots, peeled and sliced |
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4
Tbs |
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butter, melted (separated) |
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29
oz |
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can
of pumpkin |
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5
cups |
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chicken broth |
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salt
to taste |
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½
tsp |
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garlic powder |
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2
Tbs |
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flour |
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1
cup |
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heavy whipping cream |
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½
cup |
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small homemade croutons |
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½
cup |
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heavy whipping cream, whipped |
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1 |
Sauté all of
the onions and carrots in 3 T. butter until
soft. Add pumpkin and chicken broth and blend
well. Add salt to taste and garlic powder;
simmer about 25 minutes. |
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2 |
Mix flour
and 1 T. butter; stir into soup. Bring to a
boil. Remove from heat and purée in a blender.
Add cream. |
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3 |
Return soup
to heat and bring to a boil. |
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4 |
If served
hot, serve immediately. If served cold,
refrigerate until thoroughly chilled. Top with a
dollop of whipped cream and a sprinkle of
croutons. |
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Servings: 8 |
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