A sweet starter to any gourmet meal. First made during my teaching practicum by a grade 7 student for stone soup day. She was kind enough to share the recipe. Sure to please the pickiest eater!
Provided by Fairy Godmother
Categories Tropical Fruits
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel and chop onions.
- Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices.
- Simmer for 15 minutes stirring occasionally.
- Add water and cover. Simmer for 40 minutes.
- Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture.
- Stir mixture in to soup. Continue stirring while bringing soup to a boil.
- Lower heat and stir in light cream.
- Serve hot with a dollop of whipped cream and shredded coconut over each serving.
- Alterations:.
- - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.
Nutrition Facts : Calories 383.1, Fat 23.9, SaturatedFat 14.8, Cholesterol 79.8, Sodium 106.4, Carbohydrate 38.5, Fiber 2, Sugar 13.2, Protein 8
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