Creamy Pumpkin Vegetable Soup
All soup fans will be more than pleased with this splendid soup.
Stir in pumpkin, potato, tomatoes and chicken stock, salt, both peppers and Tabasco sauce. Add chopped celery leaves and parsley. Cover and simmer for 30 minutes. Remove from heat. Vegetables should be tender. Allow to cool somewhat.
Process soup in a blender or food processor, in batches if necessary, until soup is puréed.
Return the soup to the saucepan and bring to a simmer for about 10 minutes. Add the cream and butter and continue heating, but do not allow it to boil.
Makes about 8 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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