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Pumpkin Soup

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Sargent’s on 2nd Hours

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Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

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We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

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(507) 289-0022

 

 

 

This recipe makes a large quantity, so it would be a great addition to your Thanksgiving meal. Pumpkin soup is one of Faye Sargent’s favorites. Please try this delicious soup and let me know what you think. Enjoy!

Pumpkin Soup with Cran-Apple Relish

1 Tbsp extra virgin olive oil

2 Tbsp butter

1 bay leaf

1 med. yellow onion, finely chopped

salt and pepper to taste

2 ribs celery with greens, finely chopped

3 Tbsp. flour

1 Tbsp. or less Tabasco sauce

1 Tbsp poultry seasoning

1- 29 oz. can pumpkin

6 cups chicken broth 1/2 tsp. grated nutmeg
2 cups non-fat half and half  

Add oil, butter, bay leaf, onion, celery, salt and pepper to a medium soup pot. Cook for 6 to 7 minutes over medium heat, until tender. Add flour, poultry seasoning, and hot sauce. Cook 1 minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls, incorporating it into the broth. Simmer for 10 minutes. Add cream and nutmeg. Lower heat, but do not boil. Makes 16 cups. Enjoy with relish. Reheat carefully.

Relish

 

1 green apple, chopped 1/4 red onion, finely chopped
2 Tbsp. lemon juice 1/2 cup dried sweetened cranberries, chopped
Combine all relish ingredients. Drop a dollop in soup just before serving.