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7 tbsp butter 100 mL
2 lb onions, thinly sliced 900 g
4 cloves garlic, minced 4
2-1/2 lb diced pumkin 1 kg
6 cups chicken stock 1.5 L
salt to taste
1 large stalk celery, diced 1
3 tbsp flour 45 mL
Melt 4 tbsp/45 mL butter in a large saucepan.
Sauté onions and garlic until golden brown. Add pumpkin, chicken stock, salt and celery. Bring to a boil, then simmer until pumpkin is well cooked and soft (about 30 minutes).
Purée the mixture in blender and return to saucepan.
Combine flour and remaining butter and gradually add this mixture to the soup, beating with a whisk. Bring to a boil, whisking until soup thickens. Add more seasonings if desired.
Serve hot or cold.
2 lb onions, thinly sliced 900 g
4 cloves garlic, minced 4
2-1/2 lb diced pumkin 1 kg
6 cups chicken stock 1.5 L
salt to taste
1 large stalk celery, diced 1
3 tbsp flour 45 mL
Melt 4 tbsp/45 mL butter in a large saucepan.
Sauté onions and garlic until golden brown. Add pumpkin, chicken stock, salt and celery. Bring to a boil, then simmer until pumpkin is well cooked and soft (about 30 minutes).
Purée the mixture in blender and return to saucepan.
Combine flour and remaining butter and gradually add this mixture to the soup, beating with a whisk. Bring to a boil, whisking until soup thickens. Add more seasonings if desired.
Serve hot or cold.
