Melt butter and fry onion in it. Heat stock. Add
flour, salt, sugar, onion, thyme, garlic, and
peppercorns. Bring to a boil, reduce heat to low,
and simmer for 30 minutes uncovered and cook well.
Add milk slowly, stirring so butter and flour are
well blended with milk.
Puree the soup in small batches (1 cup at a time)
using a food processor or blender
Return to pan, and bring to a boil again. Reduce
heat to low, and simmer for another 30 minutes,
uncovered. Stir in heavy cream. Pour into soup bowls
and garnish with fresh parsley.
Originally Submitted
11/25/2010
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