Sunday, March 29, 2009

A Craving For Soup

Believe it or not, my most requested recipe is probably the recipe for my pumpkin soup. If you've never had a pumpkin soup, beware it's not sweet like you may imagine, the way butternut squash soup is. It's actually quite savory. This dish's popularity has become legendary. I've had friends remind me of this soup on more than one soup-less social occasion. Regardless of the season, canned pumpkin is readily available, so when the mood strikes you, do not fear! Pumpkin soup is here!!

Pumpkin Soup
Makes 12 servings
(From In Style Magazine)

3 T. olive oil
3 carrots, chopped
1 rib celery, chopped
1 large onion, chopped
1 can (48 oz.) chicken broth
1 can (29 oz.) pure pumpkin (not pumpkin pie mix)
2 tsp. chopped, fresh thyme
1 ½ cups heavy cream
Salt and pepper to taste

Heat oil in a large pot over medium heat. Add carrots, celery, and onion. Sauté 7-8 minutes or until softened. Add broth, pumpkin, and thyme. Lower heat and simmer 15 minutes. Working in batches, purée soup in a blender or food processor. Alternatively, use an immersion blender to purée the soup. Return soup to pot and stir in cream, simmering until heated through. Season with salt and pepper and serve.


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