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LENTIL PUMPKIN SOUP |
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| Ingredients: |
2 Cups Chopped Onions
1/4 cup butter
5 cups chicken stock
16 oz canned pumpkin
1/2 cup Lentils, rinsed and inspected
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
dash hot pepper sauce
1 cup light cream
fresh parsley
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| Procedures: |
1. In a Dutch oven, cook onion in butter until soft.
2. Stir in chicken broth, pumpkin, lentils, salt pepper, marjoram, thyme and hot pepper sauce. Cover and simmer for 35-40 minutes or until the lentils are tender. Let mixture cool slightly.
3. Puree 1/3 of the mixture at a time in blender or food processor. (Soup may be frozen at this point. Add crean when reheating at serving time.)
4. Return the soup to the Dutch oven and stir in the cream.
5. Heat through gently. Garnish with parsley when serving.
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