Recipe information
Yield
serves 6. serving size: 1 bowl.
Ingredients
2
tablespoons (1/4 stick) butter
2
tablespoons all-purpose flour
2
1/2 cups milk
1
/4 teaspoon ground cinnamon
1
/4 teaspoon ground nutmeg
1
/2 teaspoon salt
1
/4 cup firmly packed brown sugar
2
cups canned pumpkin puree
1
quart vegetable stock
2
egg yolks, beaten
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Preparation
Step 1
Melt the butter in a large saucepan.
Step 2
Blend in the flour, using a whisk.
Step 3
Over low heat, slowly add the milk, a little at a time, stirring constantly until the mixture is a smooth sauce.
Step 4
Combine the cinnamon, nutmeg, salt, brown sugar, and pumpkin in a large bowl. Mix well and add to the saucepan.
Step 5
Add the vegetable stock and simmer for 5 minutes.
Step 6
Temper the eggs by pouring a little of the hot liquid into them. Mix well and pour the eggs into the soup. Simmer for 5 minutes.