Free Recipe Pumpkin Soup (Mccartney)
Recipe Type: S Recipes
Recipe Preparation: simmer
Cooking Ingredients for Pumpkin Soup (Mccartney) Recipe
1-3/4 lb Pumpkin; cleaned and cut OR
-4 cups pumpkin cubes
1-1/2 qt Water
2 tb Olive oil
2 Onions; chopped
3/4 c Chopped parsley
Sea salt
Freshly ground black pepper;
-to taste
Pumpkin Soup (Mccartney) Preparation
In a large saucepan, simmer pumpkin cubes in the water until they are very tender. Meanwhile, heat oil in a frying pay and saute onions until golden. Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through. (PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes 1/4 teaspoon salt.) >From The Detroit News Home Page Date Mon, 17 Oct 1995 Notes: This warming soup can be garnished with toasted pumpkin seeds. 1998 Hanneman/McBuster Recipe by: LINDA”S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
Cooking Temperature:
Recipe Serves: 6
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