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Friday, October 16, 2015

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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