Polish Pumpkin Soup

Pol­ish Pump­kin Soup

Ingre­di­ents:

1 (2-pound) pie pump­kin, peeled and cut into chunks, or 2 (14-ounce) cans pump­kin puree
4 cups water
4 cups chicken stock
1 car­rot, peeled and grated
1 cup half-and-half
Salt and pep­per to taste

Prepa­ra­tion:

In a large saucepan or Dutch oven, com­bine pump­kin, water, stock and car­rot. Bring to a boil, reduce heat, cover and cook over medium-low for about 1 hour or until veg­eta­bles are soft. If using canned pump­kin puree, this will take much less time.

Trans­fer to a blender or food proces­sor (in batches, if nec­es­sary) and puree until smooth. Return to the saucepan.

Add tem­pered half-and-half to soup and warm. Serve in heated soup bowls with Drop Potato Dumplings.

I Grew Up in South­west­ern Penn­syl­va­nia Cook­book
Kin­dle Edition