Pumpkin Soup
1 large onion, chopped 1/2 pound of bacon, chopped One 15-ounce can of pumpkin puree 1 cup water 2 cups apple cider 1/4 cup brown sugar 4 cubes chicken bouillon 1 apple, chopped salt, to taste 2 teaspoons white pepper 1/3 cup crystallized ginger, chopped Saute lightly onion and bacon in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with a dallop of sour cream. |
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