Name: Pumpkin Soup Stock
Yield: 4 servings
Ingredients: 2 celery ribs; 2 carrots; 1 large onion; 1 medium parsnip; 1 large leek; 2 garlic cloves; 5 cups water; 1/2 cup chopped fresh parsley; 2 tablespoons grated fresh ginger; 2 tablespoons lemon or lime juice; 1 teaspoon salt; 3 to 4 chicken wings

Servings: 4 persons

2 celery ribs
2 carrots
1 large onion
1 medium parsnip
1 large leek
2 garlic cloves
5 cups water
1/2 cup chopped fresh parsley
2 tablespoons grated fresh ginger
2 tablespoons lemon or lime juice
1 teaspoon salt
3 to 4 chicken wings

1
Chop first 5 ingredients, and mince garlic cloves.
2
Bring chopped vegetables, minced garlic, 5 cups water, and next 5 ingredients to a boil in a large Dutch oven over medium heat; cover, reduce heat, and simmer mixture for 2 hours. Remove and discard chicken wings. Stir in Pumpkin Puree.
3
Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Cool. Chill up to 5 days, or freeze up to 3 months.
4
*2 cups canned pumpkin may be substituted for Pumpkin Puree.

No nutritional information available.

No additional tips available.

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

Pumpkin Soup Stock

How did you like this recipe?