Thursday, October 30, 2008

Gingered Pumpkin Soup

1 1/2 cups pumpkin, cooked (I used canned)
3 cups chicken broth (I used 3 cups warm water with chicken bullion)
3 tablespoons butter or margarine
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender and broth. Remove from heat and process or blend until smooth. Stir in pumpkin, broth and spices. Return to saucepan and stir in cream. Heat through and serve.

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