Cooking Pumpkin Soup from Tony's

[jama]

Does anyone have the recipe for pumpkin soup from Tony's? Or maybe another one that is good? My 13yo DS loved this last Oct... he was born on Halloween..maybe that's why he loves anything with pumpkin in it...
Thanks!!

 

[piratesmate]

I'm going to add this to our Request List on the "Official Disney Recipe Exchange" thread: http://www.disboards.com/showthread.php?t=1575103&page=159

Hopefully someone there will have this for you. Also, if you check our Index thread http://www.disboards.com/showthread.php?t=1777635 in post #4 you'll find some info on requesting recipes directly from Disney. If you get it from another source, please come back & share!

 

[piratesmate]

When I was updating the index I saw that this recipe had been requested lst fall. Since it's been on our "list" for so long, I'm guessing none of the regular posters has it. I would suggest that you write to them & ask for it...or ask someone you know is going to WDW to pop into Tony's & ask for you.

 

[pixiedust218]

I do not have the recipe for Tony's Pumpkin Soup but here is my recipe. I have been making it for years and the kids love it My nephew always teases me that he will only come visit if I make this soup. He is 20 and lives around the block and is here all the time. This has also become a tradition for Thanksgiving. This is what we start with. I hope you enjoy it as much as we do

Pumpkin Soup

3 tbsp butter
1 medium onion, chopped
5 cups chicken broth
1 tsp salt
black pepper
1 pound pumpkin (canned or fresh)
½ cup heavy cream

Melt butter and cook onion until soft. Add salt and pepper, broth and pumpkin. Combine thoroughly. Cover and simmer for 45 minutes. Add heavy cream and heat through. Then enjoy!

 

[greeneeyes]

Does anyone have the recipe for pumpkin soup from Tony's? Or maybe another one that is good? My 13yo DS loved this last Oct... he was born on Halloween..maybe that's why he loves anything with pumpkin in it...
Thanks!!

Tony's serves Butternut Squash Soup - very close to pumpkin.



YIELD: 1 gallon

Ingredients:

2 pounds butternut squash (peel and dice in 1/2-inch cubes

1 cup diced onion

1 quart heavy cream

1 quart water

1/4 cup butter

1/4 cup vegetable consomme (a dry soup based)

1/2 TB salt

1 tsp. white pepper

1/2 cup white wine

1/2 brown sugar

Method:

1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.

2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.

3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.

4. Season with salt and pepper to taste.


You could substitute pumpkin as the two squash have a similar flavor.