Pumpkin Soup recipe posted earlier on this blog, this soup contains no cream/milk.
Peel, seed, quarter and cut into one inch cubes:
~ 5 pound pumpkin
Steam the pumpkin until tender or brush with olive oil and bake in a 350 degree 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
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.
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.