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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 2 tablespoons butter
- 2 celery ribs, diced
- 1 onion, chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon ground ginger
- 18 teaspoon nutmeg or 18 teaspoon allspice
- 3 cups chicken stock
- 16 ounces pumpkin
- 1 cup milk
- 1 green onion, chopped
Method
- Melt butter in large saucepan over medium heat.
- Add celery and onion, saute until onion is golden, about 10 minutes.
- Blend in flour, salt, ginger, and nutmeg.
- Cook for 3 minutes.
- Transfer to processor or blender and puree until smooth.
- Turn into large bowl.
- STir in milk, blending well.
- Ladle soup into bowls and serve.
- Note: This soup can also be served chilled.
