Christmas Soup Recipes

• 5 cups Chicken Broth
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Cayenne Pepper
• 1 cup Heavy Cream
• 2 Acorn Squash
• 4 tbsp Butter
• 1 Onion (chopped)
• 4 tbsp Flour
• 1 cup Pumpkin Seed (toasted)

• Preheat oven to 375 degree F.
• Roast acorn squash in an oven for 30 minutes.
• Now remove the skin and seeds.
• Blend the pulp in a food processor.
• Take a large kettle and melt butter.
• Fry chopped onions till they turn brown in color.
• Sprinkle flour and cook for 2-3 minutes.
• Add chicken broth and stir it until it turns smooth.
• Transfer the pureed squash, nutmeg, cayenne pepper, and cream to a large bowl.
• Garnish the content with toasted pumpkin seed.
• Serve it immediately.

• 1 small Onion (coarsely chopped)
• 1 tsp Minced Garlic
• 3 cans Chicken Broth (reduced-sodium)
• 16 oz Frozen Cut Broccoli
• 1 1/2 cups Nonfat Dry Milk
• 1/2 cup Water
• 1/4 cup all-purpose Flour
• 4 oz Cheddar Cheese (shredded)

• Take a large saucepan and heat broth to boiling.
• Mix broccoli, garlic, and onion and boil it again.
• Simmer it for 5-7 minutes; until broccoli is tender.
• Remove from heat and set it aside.
• Puree half of vegetable-broth mixture until you get the desired consistency.
• Take a medium bowl and add dry milk, water, and flour; stir it well.
• Season it with ground black pepper and salt.
• Add cheese and heat the content.
• Stir it frequently until the cheese is melted.
• Add additional cheese if desired before serving.

• 5 Apples (peeled, cored and chopped)
• 3 cups warm Water
• 1 tbsp Chicken Flavor Instant Bouillon
• 3/4 cup Milk Cream
• 1/8 to 1/4 tsp ground White Pepper
• 2 tbsp Butter
• 1 Onion (chopped)
• 1 tbsp Curry Powder
• 1 tbsp All-Purpose Flour

• Over medium heat melt butter in a large saucepan.
• Add chopped onion and fry it until it turns golden in color.
• Stir it occasionally for 3-4 minutes.
• Mix curry powder and flour; cook for a minute.
• Toss apples, bouillon, and water and boil it for 5-10 minutes.
• Lower the heat and cook for 15-20 minutes stirring it occasionally.
• Spoon the mixture into a blender and puree it until smooth.
• Transfer the mixture to saucepan and stir in milk cream and pepper.
• Cook over medium heat; mixing it occasionally.
• Pour the cooked content into small bowls and enjoy it hot.

• 14.5 oz Chicken Broth
• 29 oz Pumpkin Puree
• 2 tbsp Butter (unsalted)
• 3/4 cup Milk
• 2 tbsp Sugar
• 1/2 cup Pumpkin Seeds
• 3 tbsp Water
• 1 tbsp Sugar
• 2 tbsp Canola Oil
• 1 cup Onion (chopped)
• 1 sliced Leek (white part only)
• 1 1/2 tsp Curry Powder
• 1/2 cup Heavy Cream (whipped)

• Take a saucepan and heat oil over medium heat.
• Mix leek, onion and curry powder; cook for 10 minutes.
• Now add chicken broth and pumpkin puree.
• Reduce the heat and cook the content for approximately 5 minutes.
• In a blender, add prepared pumpkin mixture and butter; blend it well.
• Spoon the mixture to the saucepan and boil it over medium heat.
• Add milk and sugar; cook for 3-5 minutes approximately.
• Season it with black pepper, salt, and cayenne pepper.
• For better taste, garnish it with glazed pumpkin seeds whipped cream and chervil leaves.
• Serve it immediately.