PUMPKIN SOUP
The Good Cook: Soups
Time-Life Books,
Inc.
1/2 lb. pumpkin, peeled, seeded and diced -or- canned
2 tbs. butter
1 large onion, finely chopped
2 quarts beef broth
3/4 cups soaked and cooked dried white beans
3-1/2 ounces thick vermicelli pasta
Melt the butter in a large pan and lightly brown the
onion. Pour in half of the broth and add the pumpkin and
the beans. Simmer, covered, for about 25 minutes or until
the pumpkin is tender. Put the soup through a fine sieve,
and thin down the resulting puree with the rest of the
broth. Bring to a boil. Add the vermicelli and cook at a
light boil for 12 minutes or until the pasta is al dente.
Serves 6 to 8.
Copyright ©1998 ThomasLand Partners
San Jose, California, U.S.A.
Originally posted: June 23, 1996
Last updated: December 30,
1997 07:19 PM