GINGER PUMPKIN SOUP
GINGER PUMPKIN SOUP
1 small pumpkin, peeled, seeded, cubed
1 cup chopped onion
1 tablespoon chopped gingerroot
1 teaspoon minced garlic
3 cups Chicken Stock
1/2 cup dry white wine
1/2 teaspoon ground cloves
Salt and pepper, to taste
1. Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until pumpkin is tender, about 20 minutes. Process soup in food processor or blender until smooth. Return to saucepan and heat until hot; season to taste with salt and pepper.
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