Monday, October 18, 2010

Pumpkin Cheese Soup Recipe from Elm Tree Organics

Another favorite from Elm Tree Organics! Originally published in the October 9th edition of Lancaster Farming, 2010.

Pumpkin Cheese Soup
Serves 6

4 cups chicken broth
1½ pounds seeded pumpkin (or winter squash), peeled and quartered
1 medium potato, peeled and quartered
¼ teaspoon white pepper
salt, to taste
6 to 8 ounces Gruyere cheese, grated
green pepper, cut in strips for garnish

In a large saucepan, combine chicken stock, pumpkin, potato, and pepper. Cover and simmer for 20 minutes or until pumpkin is tender. In a blender, process half or a third at a time until pumpkin is smooth. Return to saucepan. Heat through. Season to taste with salt. Transfer to soup bowls and sprinkle with cheese. Garnish with pepper strips.

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