| | Directions | | Cook onion, celery, and celery leaves in butter in Dutch oven, uncovered, over low heat, stirring often until vegetables are tender. Stir in pumpkin, chicken broth, water, bread, salt, pepper, bay leaf, marjoram and thyme. Bring to a boil. Lower heat and simmer uncovered, stirring occasionally for about 45 minutes. Discard bay leaf. Stir in milk. Cook until heated through. |
|
|
| Ingredients | | - |  | 1/2 cup chopped onion |
| - | | 2 tablespoons chopped celery leaves |
| - | | 1 1/2 cups cooked, mashed pumpkin |
| - | | 2 1/2 cups water |
| - | | 1 teaspoon Salt |
| - | | 1 bay leaf (small) |
| - | | 1/4 teaspoon crumbled thyme |
| - | | 1/4 cup chopped celery |
| - | | 3 tablespoons butter or margarine |
| - | | 1 can chicken broth (13 ounce can) |
| - | | 2 slices bread, cubed |
| - | | 1/8 teaspoon pepper |
| - | | 1/4 teaspoon crumbled marjoram |
| - | | 1/4 cup heavy cream |
| |
| |
