Vanilla Pumpkin Soup
1 Pumpkin (about 2 lbs.)
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste
Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
Make 4 servings.
This wonderful recipe is a
contribution from the vanilla source:
The Vanilla Shop
Thanks for sharing.