Wednesday, December 8, 2010

Pumpkin Soup 2010

And the pumpkins.... One turned into pumpkin soup. Unlike the Pumpkin Soup recipe posted earlier on this blog, this soup contains no cream/milk.

Peel, seed, quarter and cut into one inch cubes:

~ 5 pounds pumpkin

Steam the pumpkin until tender or brush with olive oil and bake in a 350 degree F oven until tender (about 30 minutes).

While pumpkin is cooking, in a heavy stockpot sautee until onion is tender:

1 T olive oil
1 sweet onion, finely chopped
2 cloves garlic, minced

Then add:

Pumpkin chunks
4 c chicken stock and simmer for ~ 30 minutes until heated through

Puree the mixture in a food processor* until smooth, adding additional stock if necessary to get desired consistency. Either refrigerate/freeze for future use or return some or all of the soup to the pan and keep warm until served.

Garnish with:

Shallots, thinly sliced and fried in olive oil until browned and

Sage leaves fried in oilve oil until browned (bowl at lower left) OR
Roasted chili (bowl at upper right).

* April 2013: Just made some Beet Soup with Cumin with an immersion blender (see Cool Tools 3). Wow! The prep time is shorter and the clean-up much easier. Going forward I will be using the immersion blender instead of the food processor for all pureed soups.

Reviewed 9/7/2017

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