Vermont Pumpkin Soup

Once in a long while I can get someone from the Osprey Observer to give me an old family recipe from the past. I lucked out this month with one I think you’ll like. It is different and little bit special because it came from Vermont, the state where I was born. From Kitchen of Patricia Tracy. The recipe came from my Great grandmother…in Vermont. Years ago my great grandparents owned a large horse farm. They raised stallions and each year planted a mile field of Pumpkins for children at Halloween. Kids came from miles around to gather pumpkins to carve. My great grandmother came up with lots of Pumpkin recipes, but this one was everyone’s favorite on cold winter nights.
Vermont Pumpkin Soup Ingredients:
½ cup onion 3 tbsp. Butter 2 cups mashed cooked pumpkin 1 tsp. Salt 1 tbsp. sugar ¼ tsp. nutmeg ¼ tsp. ground pepper 3 cups chicken broth (fat free) ½ cup half & half
Directions: Chop onions and gently brown with butter in pan. Put mashed pumpkin with onions in pan. Add salt, sugar, nutmeg & pepper. Slowly add chicken broth & beat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 servings. Yummy! P.S. Unusual tip for the kitchen: Do not use bread or cornbread stuffing in the turkey. They pull moisture out of the meat and add to the cooking time. To reach a safe internal temperature of 165 degrees with stuffing in the cavity, breast meat will reach 185-190 degrees and be OVERDONE. Bake the stuffing separate in a cassero9le dish.