Fall Pumpkin Soup And Garlic Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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perfect for a lazy afternoon when your cold and need to be warmed and feel all cozy, make a soup! Ingredients:
2 small pumpkins about 2 lbs |
small onion |
3 gloves garlic |
stock of cellery |
1 carrot |
1 gallon water |
1 cup whole milk |
1/2 cup cream |
salt and pepper |
a loaf of good crusty bread |
butter or olive oil |
Directions:
1. get a gallon of water boiling with salt
2. split pumkpins in to 4 pieces
3. boil in water for about 20 min
4. keep 4 cups of pumpkin water
5. cool pumpkins so you can take off the outer shell and dice into small bite
6. heat some butter or oil
7. dice onion 2 gloves garlic cellery and carrot
8. sautee until soft add pumpkin cook for 20 min over low heat stir every now and again
9. heat up your pot to medium high and add your pumpkin water let simmer for another 20 min
10. put all this into a blender or food processor blend up until smooth
11. put back in pot over low heat put in milk and cream let come together for another 5 min
12. slice up crusty bread and place under your broiler to crunch up when hot add some butter or oil and rub a slice of garlic all over it put back under broiler to melt butter and infuse garlic
13. pour your self a hot bowl of pumpkin soup with a garlic toast in it, AMAZINGLY warm and delicious
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