Recipe - Pumpkin Soup With Asiago Cheese Croutons

2 tablespoon Butter
1 cup Finely chopped onion
2 Garlic cloves; minced
1 tablespoon Flour
1 pn Ground nutmeg
1 pn Allspice
2 One half cup Seeded; peeled, minced fresh
pumpkin
2 One half cup Chicken broth
2/3 cup Orange juice
2 tablespoon Honey
Salt and pepper; to taste
12 Baguette bread slices
One half cup Grated Asiago cheese
(or other cheese such as
Parmesan
Or Romano)

Melt butter and saute onions and garlic for about three to four minutes.
Stir in flour, spices and pumpkin. Cover and cook for six minutes. Add
chicken broth, orange juice, and honey. Cover, bring to a boil and simmer
for 20 minutes, until the pumpkin has softened. Cube bread slices, top with
grated Asiago cheese and broil for a few minutes. Be careful to not burn
the cheese. Remove croutons from oven. Process half of the soup mixture in
food processor and return to soup pot while stirring to blend. Season with
salt and pepper. Ladle soup into bowl, top with croutons, and serve with
salad. Serves 4.

Comments: When buying precut pumpkins, make sure that the pulp is firm,
not fibrous. Pumpkins contain a great deal of water and cook down to about
half the precooked bulk. Asiago is a sweettasting, semicooked, semifat
cheese made from cow's milk. Covered with a rind, the interior of the
cheese is white in color (more golden if aged), and contains holes or small
cracks.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 148

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.