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| September 1, 2002 |
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Harvest Soup
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From a newspaper clipping and shared by a friend, luna crocker, who frequents Holly Hill and brings her lovely creations. She expressed that she may never make this recipe but that it should be served at Holly Hill. One would never think this delicious hearty soup has the main ingredient of pumpkin. Try it on your family and share some with your friends. For a real harvest time presentation, serve it in a hollowed out pumpkin.
2 c. Finely Chopped Onions
2 Whole Green Onions, sliced
1/2 c. Finely Chopped Celery
1 Green Cchili Pepper or 2-3 T. Canned Chilies
1/4 c. Vegetable Oil
3 Cans Cchicken Broth or 6 c. Homemade Broth
2 c. Pumpkin Puree or 1 Can Solid Pack Pumpkin
1 Bay Leaf
1 t. Ground Cumin
1/2 t. Each Salt and Freshly Ground Pepper
1 c. Evaporated Milk
2-3 T. Cornstarch
Sauté onions, celery and green chili in oil until onions look translucent. If using canned chilies, chop and add with broth.
Add: pumpkin, broth, bay leaf, cumin, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes stirring occasionally.
Remove and discard bay leaf. Mix cornstarch with milk using 3T if you like a thicker soup. Add slowly to soup while stirring. If milk is added to a hot liquid too fast it will curdle. Simmer until thickened and heated through.
Serve with a garnishing of grated Parmesan and chopped parsley.
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