Jonathan Evans's Pumpkin Soup

Ingredients

• 1 onion, minced
• 1 stalk celery, chopped
• 6 tablespoons butter
• 2 teaspoons salt
• 1 teaspoon white pepper
• 5 pounds cheese
• pumpkin (eight cups pulp)
• 2 cups milk and freshly grated nutmeg to taste

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    904 calories; 71 grams fat; 41 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 48 grams protein; 212 milligrams cholesterol; 1632 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Steam pumpkin.
2. Saute onions and celery in butter until translucent.
3. Combine pumpkin pulp and sauteed onions and celery and puree in food processor or electric blender.
4. Combine pumpkin puree and milk and heat over low flame. Add salt and pepper.
5. Do not allow soup to boil. Serve with freshly grated nutmeg floating atop.

• If using a less sweet pumpkin, sugar may be added to taste.

20 minutes