Chumpkin Soup

Name: Chumpkin Soup
Ingredients: 2 cups chicken stock, warmed; 12 cup cooked pumpkin, pureed; 1 tablespoon Worcestershire sauce; 1 teaspoon curry powder; 2 tablespoons chopped fresh parsley; 1 onion; 2 stalks chopped celery; 1 12 cups low-fat milk; 1 tablespoon flour; 1 tablespoon butter; salt and pepper

11 ingredients

8 steps

Ingredients

2 cups chicken stock, warmed
12 cup cooked pumpkin, pureed
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
2 tablespoons chopped fresh parsley
1 onion
2 stalks chopped celery
1 12 cups low-fat milk
1 tablespoon flour
1 tablespoon butter
salt and pepper

Directions

1

My directions---Melt butter and saute onions and celery till translucent.
2

Add flour to make a roux slowly adding flour.
3

Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk.
4

Give a blend with the hand blender.
5

Garnish with parsley.
6

His directions---Flavour the chicken stock with onion and celery, then strain it.
7

Chop the onion finely, and simmer until soft.
8

Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled.