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Recipe Servings: 8 Prep Time: 15 minutes Description: Creamy soup. Serve with a green salad on the side. Allergens: Animal, Beet, Brewers yeast, Cane sugar, Chicken, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Grain, Grape, Miscellaneous, Olive, Onion, Pepper, Pumpkin, Rice, Spices, Squash, Sugar, Sulfites, Yeast Ingredient List:

Qty	Name
2 cups	vegetable or chicken broth
1	scallion , chopped
1 cup	cream or rice milk
2 small	bay leaves
1 can (15 oz.)	pure pumpkin
1 tsp.	thyme , dried
1 cup	onion , chopped
1 tsp.	salt
to taste	pepper
2 Tbsp.	green onions or chives , chopped
1 Tbsp.	olive oil
1/4 cup	sherry

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Instructions: Add oil to pot. Saute onion and shallot about 5 minutes. Stir in pumpkin, broth, thyme, salt and bay leaves. Bring to a boil. Reduce heat to simmer for 15 minutes. Remove bay leaves. Puree soup in blender. Add back to pot and reheat. Add sherry. Ladel into bowls and sprinkle with chives or green onions.
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Miscellaneous: Created: June 13th, 2008
Last Updated: June 17th, 2008
Source of Recipe: friend
Filed Under: Soups




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