Pumpkin soup from katherine smith

6 servings

Ingredients

Quantity Ingredient
¼ cup Butter
2 Onions; chopped
¾ cup Lentils
5 cups Chicken Stock
1½ cup Pumpkin Puree
⅛ teaspoon Marjoram
⅛ teaspoon Thyme
¼ teaspoon Pepper
1 cup Half-And-Half

Directions

In a large saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally with a mixing spoon, until golden, about 3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram, thyme and pepper. Cover pan and simmer about 1 hour, or until lentils are tender.

Turn off stove, move saucepan to cool burner and remove lid to allow soup to cool. Once cool, pour soup into a food processor or blender and puree. If all the soup won't fit into the blender, puree in batches. After soup has been pureed, return to saucepan, stir in half-and-half and reheat over medium heat. To serve, pour into hollowed pumpkin shell or soup tureen.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Related recipes