John’s Pumpkin Soup with Rastons

Pumpkin Soup
1 medium onion, minced
1 teaspoon minced garlic
1 stick (1/4 lb) butter
1 Large Can ( 29oz) Libby’s 100% pumpkin
1 Large Can ( 48oz) chicken broth
1 Cup heavy cream
Salt and ground White Pepper to taste

Saute’ onion and garlic in melted butter until translucent.
Add pumpkin, heat through until bubbling.
Add salt and pepper to taste.
Add chicken broth, heat until simmering. Simmer for ½ hour, keep warm in a crock pot.
Add heavy cream ½ hour before serving.

Rastons
1 Large Round Loaf White Bread
¼ lb Butter (1 stick)
2 Tbsps minced garlic

Preheat oven to 350 degrees.
Cut off top of loaf remove insides. Cut scooped out bread into small cubes.
Melt butter in large sauté pan, sauté garlic until just turning color.
Add bread cubes, toss to coat in butter and garlic mixture.
Fry until cubes turn golden brown, turning cubes regularly.
Fill empty bread shell with browned cubes, replace top of loaf.
Place in oven until bread shell is warm.

Serve soup with rastons. Have your guests use the cubes as croutons, they’ll be tearing apart the bread shell and using that to dip in the soup as well.

John Capobianco

Farmingdale, ny