 Chef Robert's Special Pumpkin Soup
Every year at our Mayo Clinic Symposium, Chef Robert Smith of the Rochester Marriott Hotel prepares this yummy soup especially for us.
Serves 8
Ingredients:
1 lb canned pumpkin
4 oz margarine
2 C low fat chicken stock
3 Tbl light brown sugar
½ tsp fresh peeled minced ginger
¼ tsp fresh ground whole nutmeg
¼ tsp ground cinnamon
¼ tsp ground black pepper
2 C 1% milk
2 Tbl roux (1 Tbl flour and 1 Tbl margarine blended together)
¼ tsp salt
4 oz finely chopped yellow onion
4 oz minced celery
Directions:
1. Sauté onion and celery in 4 oz margarine until translucent.
2. Combine pumpkin and chicken stock in a saucepan. Simmer for 10 minutes.
3. Add cinnamon, ginger, nutmeg, and brown sugar.
4. Add milk and roux. Stir continually until thickened.
5. Puree in a blender until smooth.
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