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.
Serves 6 to 8

Ingredients:
6 shallots, peeled and chopped
1 tablespoon Extra Virgin Olive Oil
1 tablespoon unsalted butter
3 cups chicken broth
1/2 cup acini di pepe pasta (very small, resembles rice)
1 1/2 cups canned pumpkin
1/2 cup light cream
3 tablespoons grated Parmesan cheese
1/3 cup chopped fresh dill
1/2 teaspoon dry mustard
Freshly ground black pepper, to taste
Salt to taste (optional)

In a large saucepan, cook the shallots in the 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.

Sandy U.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/