Chumpkin Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups chicken stock, warmed
• 1/2 cup cooked pumpkin, pureed
• 1 tablespoon worcestershire sauce
• 1 teaspoon curry powder
• 2 tablespoons chopped fresh parsley
• 1 onion
• 2 stalks chopped celery
• 1 1/2 cups low-fat milk
• 1 tablespoon flour
• 1 tablespoon butter
• salt and pepper

Recipe

• 1 my directions---melt butter and sauté onions and celery till translucent.
• 2 add flour to make a roux slowly adding flour.
• 3 add chicken stock, worcestershire sauce, curry, parsley, pumpkin, and milk.
• 4 give a blend with the hand blender.
• 5 garnish with parsley.
• 6 his directions---flavour the chicken stock with onion and celery, then strain it.
• 7 chop the onion finely, and simmer until soft.
• 8 beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of worcestershire sauce, add the stock, then stir until thick and boiled.