Pumpkin Soup I Recipe

Name: Pumpkin Soup I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons all-purpose flour; 2 1/2 cups milk; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 cup firmly packed brown sugar; 2 cups canned pumpkin puree; 1 quart vegetable stock; 2 egg yolks, beaten

Servings: persons

2 tablespoons (1/4 stick) butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
2 cups canned pumpkin puree
1 quart vegetable stock
2 egg yolks, beaten

1
Melt the butter in a large saucepan.
2
Blend in the flour, using a whisk.
3
Over low heat, slowly add the milk, a little at a time, stirring constantly until the mixture is a smooth sauce.
4
Combine the cinnamon, nutmeg, salt, brown sugar, and pumpkin in a large bowl.
5
Mix well and add to the saucepan.
6
Add the vegetable stock and simmer for 5 minutes.
7
Temper the eggs by pouring a little of the hot liquid into them.
8
Mix well and pour the eggs into the soup.
9
Simmer for 5 minutes.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 2 tablespoons all-purpose flour, 2 1/2 cups milk, 1/4 teaspoon ground cinnamon, and more.

Yes, Pumpkin Soup I falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup I

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