Hawaiian Pineapple Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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A sweet starter to any gourmet meal. First made during my teaching practicum by a grade 7 student for stone soup day. She was kind enough to share the recipe. Sure to please the pickiest eater! Ingredients:
2 onions |
2 tablespoons butter |
2 tablespoons fresh parsley, finely chopped |
1 (18 ounce) can crushed pineapple in juice |
3 (18 ounce) cans pumpkin puree |
1/8 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon allspice |
1 cup water |
6 tablespoons cornstarch |
3 cups milk |
3 cups light cream |
salt |
3/4 cup whipped cream (optional) |
1/2 cup shredded coconut (optional) |
Directions:
1. Peel and chop onions.
2. Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices.
3. Simmer for 15 minutes stirring occasionally.
4. Add water and cover. Simmer for 40 minutes.
5. Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture.
6. Stir mixture in to soup. Continue stirring while bringing soup to a boil.
7. Lower heat and stir in light cream.
8. Serve hot with a dollop of whipped cream and shredded coconut over each serving.
9. Alterations:.
10. - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.
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