|1.00||qt||Pumpkin canned, pureed|
|1.50||qt||LeGout Cream Soup Base, prepared|
|3.00||floz||Apple juice frozen concentrate,thawed|
|3.00||oz||Sweet cream, butter whole|
|Black pepper, ground to taste|
|6.00||oz||Cream, heavy ,whipped soft peaks|
|3.00||oz||Pumpkin Seeds toasted|
1) Combine cream soup base with pumpkin puree, apple juice, and curry powder.
Bring to simmer, finish with whole butter and black pepper. adjust seasoning and consistency.
2) Top each portion with unsweetened whipped cream and toasted pumpkin seeds.
Yield: 2 qts.