Pumpkin Soup

Recipe By :
Serving Size : 4

2 tablespoons butter
1/2 medium finely chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon ground ginger
4 cups chicken stock
2 cups canned pureed pumpkin (not pie filling)
1 cup heavy cream, half-and-half, or milk
salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Stir in the flour and ginger and
cook for 3 minutes. Add the remaining ingredients and bring to a boil,
stirring to incorporate the pumpkin.

Source:"Worldwide Recipes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 86 Calories; 6g Fat (72.7% calories
from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 2206mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1
Fat.


--
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/