Chumpkin Soup

Ingredients

• 2 cups chicken stock, warmed
• 1/2 cup cooked pumpkin, pureed
• 1 tablespoon worcestershire sauce
• 1 teaspoon curry powder
• 2 tablespoons chopped fresh parsley
• 1 onion
• 2 stalks chopped celery
• 1 1/2 cups low-fat milk
• 1 tablespoon flour
• 1 tablespoon butter
• salt and pepper

Directions

1. 1

   My directions---Melt butter and sauté onions and celery till translucent.

2. 2

   Add flour to make a roux slowly adding flour.

3. 3

   Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk.

4. 4

   Give a blend with the hand blender.

5. 5

   Garnish with parsley.

6. 6

   His directions---Flavour the chicken stock with onion and celery, then strain it.

7. 7

   Chop the onion finely, and simmer until soft.

8. 8

   Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled.