January 19, 2011 at 4:55 PM
- 1 (16 oz) can Cooked Pumpkin
- 4 Carrots, cut into pieces
- 1 cup Water
- 1 tsp. Salt
- ¼ tsp. Thyme
- ½ Bay Leaf
- 2 Celery Stalk, cut into pieces
- ½ Onion, quartered
- 4 cups Chicken Stock
- ¼ cup White Wine (or Apple Juice)
Cook carrots in 1 cup of water; Add salt, thyme, bay leaf, celery, onion and cook until tender. Cool and remove bay leaf and process in blender. Pour into saucepan, add pumpkin, 3 cups of chicken broth, white wine. Heat thoroughly.
6 – 8 servings
Tags: Vegetarian
Soup
Category: Receipes
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