Normal
From Carnival's book "The Buffets of Carnival"West Indian Pumpkin Soup (serves 100!)3 lb. onions, quartered2 lb. leeks2 oz. garlic cloves2 fl. oz. olive oil7 lb. pumpkin puree3 1/2 gal. chicken stock2 qt. half and half1 qt. heavy creamsalt to tasteblack pepper to tasteHeat oven to 300F. Place onions, leeks, and garlic in a shallow roasting pan: drizzle with olive oil. Bake at 300F for 30 minutes. Puree vegetables.Roast pumpkin puree at 300F for 20-25 minutes. In large stockpot, combine pumpkin puree, pureed vegetables, and chicken stock: bring to a boil. Simmer 1 hour.Add half and half and cream: simmer 5 minutes. Season with salt and pepper.
From Carnival's book "The Buffets of Carnival"
West Indian Pumpkin Soup (serves 100!)
3 lb. onions, quartered
2 lb. leeks
2 oz. garlic cloves
2 fl. oz. olive oil
7 lb. pumpkin puree
3 1/2 gal. chicken stock
2 qt. half and half
1 qt. heavy cream
salt to taste
black pepper to taste
Heat oven to 300F. Place onions, leeks, and garlic in a shallow roasting pan: drizzle with olive oil. Bake at 300F for 30 minutes. Puree vegetables.
Roast pumpkin puree at 300F for 20-25 minutes. In large stockpot, combine pumpkin puree, pureed vegetables, and chicken stock: bring to a boil. Simmer 1 hour.
Add half and half and cream: simmer 5 minutes. Season with salt and pepper.
