Pumpkin Soup
Recipe by Vermont Organic Valley farmer Amy Forgues.
Prep Time: 0:30
Total Time: 1:00
Ingredients:
2 tablespoons Organic Valley Salted Butter
1/4 cup green bell pepper (diced)
1 small onion (peeled and chopped)
2 tablespoons flour
1 teaspoon sea salt
2 cups canned pumpkin
2 cups Organic Valley Whole Milk
2 cups chicken stock
dash thyme (crumbled)
dash nutmeg
1 tablespoon parsley (chopped)
Instructions:
In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft.
Sprinkle flour and sea salt over the top to thicken.
Then add pumpkin, milk, chicken stock, herbs and spices to taste.
Cook until slightly thickened, stirring constantly.
Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins.
Nutrition Info:
Per Serving (excluding unknown items): 623 Calories; 19g Fat (26.7% calories from fat); 26g Protein; 89g Carbohydrate; 17g Dietary Fiber; 61mg Cholesterol; 6447mg Sodium. Exchanges: 1 Grain(Starch); 10 Vegetable.
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