Tuesday, November 4, 2014

Today's Recipe: Punkin Soup

Hello fans and followers. For the month of November we are going to be featuring some of our authors' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.

Today's recipe is from the cookbook, "More Than Grilled Cheese and Tomato Soup," one of two companion books to author Janet Beasley's Hidden Earth Series Volume 1 Maycly the Trilogy. This unique cookbook is filled with much more than recipes. In addition to the 300+ recipes it holds the menus and restaurant histories (including their owners) from the fantasy world of Maycly!

Janet has chosen to share the Punkin Soup recipe from the restaurant Two by Two 

2-1/4 lbs peeled pumpkin fresh, diced
Salted water
1 white onion, quartered
3/4 cup light cream (half & half)
1 tablespoon light olive oil
Salt and freshly ground black pepper
1/2 teaspoon nutmeg (garnish)
Garlic croutons (garnish)

1. Put onion and pumpkin in a large soup pot with enough salted water to cover. Cook slowly, letting it simmer for about 15 minutes. When tender, turn off heat.

2. Using a hand blender, puree` the pumpkin and onion in the pot until smooth. CAUTION: POT WILL BE HOT! Add cream and olive oil. Season with salt and pepper to taste.

3. Serve sprinkled with nutmeg and garlic croutons scattered over the top.


Find out more about this author here: Author Janet Beasley

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JLB Creatives Editor Dar Bagby (L) and JLB Creatives CEO Janet Beasley (R)