1/4 margarine or butter
2 carrots, cut into pieces
1/4 cup water
1/2 bay leaf
3 sprigs parsley
2 stalks celery, cut into pieces
1 medium onion, quartered
4-1/2 cups chicken stock
Salt and pepper
In large saucepan, cook pumpkin in butter 3 minutes. Add carrots and water; simmer covered, 30 minutes or until pumpkin is tender. Simmer remaining ingredients in another covered saucepan, 30 minutes. Strain to remove celery. Process pumpkin, carrots, and onion in blender until smooth. Stir in broth. Heat through.
If desired, one 16-oz. can (2 cups) cooked pumpkin may be substituted for raw pumpkin. Omit first cooking of pumpkin and add to strained broth. If desired, 1/2 cup cooked carrots, processed in blender, may be added. Stir until smooth. Heat through.
2 carrots, cut into pieces
1/4 cup water
1/2 bay leaf
3 sprigs parsley
2 stalks celery, cut into pieces
1 medium onion, quartered
4-1/2 cups chicken stock
Salt and pepper
In large saucepan, cook pumpkin in butter 3 minutes. Add carrots and water; simmer covered, 30 minutes or until pumpkin is tender. Simmer remaining ingredients in another covered saucepan, 30 minutes. Strain to remove celery. Process pumpkin, carrots, and onion in blender until smooth. Stir in broth. Heat through.
If desired, one 16-oz. can (2 cups) cooked pumpkin may be substituted for raw pumpkin. Omit first cooking of pumpkin and add to strained broth. If desired, 1/2 cup cooked carrots, processed in blender, may be added. Stir until smooth. Heat through.
