Karin's Creamy Pumpkin Soup

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READY IN:
40mins
SERVES:
6
YIELD:
10-12 cups of creamy pumpkin soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, seed and dice the pumpkin.
  2. Saute the onion and garlic in a deep pan.
  3. Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
  4. Add Chicken stock and bring to the boil.
  5. Reduce the heat, and add Bay leaves.
  6. Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
  7. Remove from the heat and using a blender, puree the soup.
  8. Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
  9. Beat the egg YOLKS and cream together.
  10. Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
  11. Pour it back into the soup and heat.
  12. Do NOT boil.
  13. Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
  14. Serve piping hot!
  15. and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
  16. YUUUUUUUMM!
  17. Enjoy!

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