Creamy Pumpkin Soup
Active Time- 20 Min Total Time -45 Min Yield Serves: 6
Ingredients
1/4 cup (1/2 stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1/8 teaspoon ground cinnamon
Instructions
MELT butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2
minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce
heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and
cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth.
Return to saucepan. Serve warm.
CREAM OF POTATO SOUP
TOOLS AND EQUIPMENT
casserole
gas or electric stove
knife
chopping board
strainer
saucepot
measuring cup
measuring spoon
wooden spoon
soup ladle
INGRIDIENTS QUANTITY DESCRIPTION
½ cup chopped bacon
¾ kg potatoes
3 cups water
2 bulbs onions, chopped
1 whole chicken bouillon cube
2 cups hot water
¼ cups butter
¼ tsp. pepper
2tbsp. Gold Medal all-purpose flour
½ tsp. salt
1½ c all-purpose cream
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and
add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove
potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir
until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding ¾ cup of
the potato chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once. Stir while
cooking until slightly thickened and bubbly. Cook for 1 minute more. Stir until heated through. If
necessary, stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.
EGG DROP SOUP
TOOLS AND EQUIPMENT
casserole
stockpot with cover
gas or electric stove
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
soup ladle
INGRIDIENTS
QUANTITY DESCRIPTION
6 ½ cups prepared basic chicken stock
2 tbsp. light soy sauce
2 tbsp. sherry
¼ tsp. white pepper
2 large egg whites
1 tbsp. salt
2 tbsp. sesame oil
1/8 tsp cornstarch
2 large eggs
1 tbsp. scallions, thinly sliced
PROCEDURE:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer.
Add the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir
in the sesame oil, garnish with scallions and serve hot. Evaluate your finished product, using the
given score sheet.
