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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Just re-located this recipe from one I received from a wives club when living in Saudi Arabia during the Gulf War. Had put it away, forgot about it and just found it, so have not tried it yet, but want to as it sounds yummy. Maybe someone else will enjoy too. Ingredients:
2 tablespoons butter |
2 celery ribs, diced |
1 onion, chopped |
1 tablespoon all-purpose flour |
1 teaspoon ground ginger |
1/8 teaspoon nutmeg or 1/8 teaspoon allspice |
3 cups chicken stock |
16 ounces pumpkin |
1 cup milk |
1 green onion, chopped |
Directions:
1. Melt butter in large saucepan over medium heat.
2. Add celery and onion, sauté until onion is golden, about 10 minutes.
3. Blend in flour, salt, ginger, and nutmeg.
4. Cook for 3 minutes.
5. Transfer to processor or blender and puree until smooth.
6. Turn into large bowl.
7. STir in milk, blending well.
8. Ladle soup into bowls and serve.
9. Note: This soup can also be served chilled.
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