Pumpkin SoupA featured Wine Club recipe for Van der Kamp Cellars.
A great first course to a holiday meal for our wine club members with beautiful colors that are intriguingly different! Enjoy with a glass of Champagne.Yield: 4 - 6
Prep Time: 12 Minutes
Cook Time: 25 Minutes
• 2 lbs steamed or baked fresh pumpkin, mashed (equals about 3 cups canned pumpkin)
• 3 cups chicken broth
• 1 Tbs. butter and 1 Tbs. flour, kneaded together
• 2 Tbs. brown sugar
• 1 Tbs. fresh ginger, grated or minced
• Salt and pepper to taste
• 3/4 cup cream
Place pumpkin in hot broth - mash together.
Mash in butter and flour mixture, stir until smooth. Add sugar, ginger, salt & pepper, then add cream. Heat well, but do not boil.
Garnish with borage flower and chive stems.