- 1. ROASTED HAZELNUT AND BUTTERNUT SQUASH SOUP
- Halve squash lengthwise; remove ... Transfer about 1/4 of soup to blender container. Cover; ... nuts. 8 to 10 servings.
Ingredients: 11 (broth .. cream .. nutmeg .. nuts .. salt ...)
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- 2. CREAMY GOLDEN HARVEST SOUP
- If fresh cooked squash; ... cut into pieces for soup making. Simmer chicken broth ... presentation. Serves 6 to 8.
Ingredients: 12 (broth .. cream .. juice .. pieces ...)
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- 3. HARVEST VEGETABLE SOUP
- I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. Melt the butter ... heat before serving.) Serves 16.
Ingredients: 16 (basil .. broth .. leaves .. thyme ...)
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- 4. PUMPKIN SOUP
- Place in large pot, bring to a boil. Reduce, simmer, uncovered 45 minutes. Put in blender in portions until smooth. Serves 6 to 8 people.
Ingredients: 10 (broth .. marjoram .. nutmeg .. rosemary .. salt ...)
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- 5. PUMPKIN SOUP
- Chop pumpkin and onions. Fry onions ... Serve with dollop sour cream.
Ingredients: 7 (cream .. milk .. oil .. onion ...)
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- 6. COUNTRY PUMPKIN SOUP
- Put squash, water, salt and sugar into a large heavy saucepan. Simmer, covered, 15 minutes or until squash is cooked. Drain and turn into a blender ...
Ingredients: 6 (cream .. salt .. sugar ...)
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- 7. PUMPKIN SOUP
- Put all ingredients except butter and sugar in saucepan; cover with water. Partially cover pan with lid and boil gently until vegetables are tender. ...
Ingredients: 8 (cubes .. pieces .. sugar .. thyme ...)
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