home | Legacy house | farm to kitchen | Our Products | what’s cookin | stores | basket of goodies | happy to serve downloadable recipésimage gallery Breaded Malagos Curd Cheese with Marinara Sauce Chevre Omelet French Beans with Bacon & Cream Pumpkin Bread Pumpkin Pie Pumpkin Soup SAUTED FRENCH BEANS Whole milk Ricotta Pumpkin Soup by Rex Puentespina 2 tbsp butter 1 large onion, finely chopped 1 leek( large green onion), trimmed, cleaned and sliced 2 lbs pumpkin, peeled, seeded, and chopped into 2 inch cubes 2 ripe apples, peeled, cored, and chopped into chunks 3 carrots, peeled and cut into cubes 6 cups chicken broth 1/4 tsp thyme or 3 fresh thyme sprigs 1/2 cup all purpose cream salt pepper 1/4 tsp sage or 6 fresh sage leaves 1/2 cup sour cream Melt butter in a heavy pot. Add onion and leek. Saute till tender but not brown. Add pumpkin, apple, and carrots and cook till pumpkin is tender. Add the broth and the thyme. Cover and simmer for 30 minutes. remove the thyme sprigs. Puree and vegetables, and return the soup to the pot. Add the cream. Season with salt and pepper, ladle the soup into bowls and decorage with fresh thyme sprigs. bolcan street, agdao, davao city 8000 ph (+6382) 2264446 sales@malagosfarmhouse.com