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Pumpkin Soup
This is my own creation, a pumpkin soup recipe just in time for Thanksgiving. My secret ingredient is using “3 kinds of pepper” which I learned from one of my favorite cookbooks Chef Paul Prudhomme, K-Paul’s Louisiana Kitchen. I usually adapt his Cajun Gravy recipe to go with Turkey as well but I’ll put that in my next post. Serving the soup from the pumpkin shell is not mandatory but it looks great and will get lots of oohs and ahhs from your guests. Enjoy!
Ingredients:
1 large onion chopped
3 cloves garlic chopped (unless you love garlic like me and put in as much as you like)
¼ cup olive oil
1 medium pumpkin; seeded and cut into chunks
4 cups stock (chicken or vegetable broth if you prefer)
Salt to taste
1/4 tsp white pepper (adds a distinctive smokey flavor)
¼ tsp fresh ground black pepper (gives it that peppery bite)
Dash red pepper (cayenne, gives it a tiny bit of heat)
Dash nutmeg
I T dry sage
¼ C. butter
1 cup heavy cream (or half n half)
1/3 cup dry white wine
Crumbled bacon and chives for topping (to serve)
Directions:
In a large stock put, cook onion and garlic and pumpkin chunks in olive oil and cook over low heat until onion is soft and slightly caramelized.
Cover with broth and simmer on low heat until pumpkin is soft enough to puree.
Puree mixture.
Add butter, cream, and wine.
Add salt to taste, 3 kinds of pepper and sage.
Add dash of nutmeg.
Heat until butter is thoroughly melted.
This can be done the day before.
Chill soup in pot overnight.
To Serve:
Hollow out a pumpkin large enough to hold the volume of soup.
Pour soup into shell and bake with top on at 350 for 1 hour or until soup is heated thoroughly.
Pumpkin shell should be roasted but should not too soft.
Spoon into bowls at the table directly from the pumpkin shell.
Top each bowl with bacon and/or chives and serve.
Ingredients:
1 large onion chopped
3 cloves garlic chopped (unless you love garlic like me and put in as much as you like)
¼ cup olive oil
1 medium pumpkin; seeded and cut into chunks
4 cups stock (chicken or vegetable broth if you prefer)
Salt to taste
1/4 tsp white pepper (adds a distinctive smokey flavor)
¼ tsp fresh ground black pepper (gives it that peppery bite)
Dash red pepper (cayenne, gives it a tiny bit of heat)
Dash nutmeg
I T dry sage
¼ C. butter
1 cup heavy cream (or half n half)
1/3 cup dry white wine
Crumbled bacon and chives for topping (to serve)
Directions:
In a large stock put, cook onion and garlic and pumpkin chunks in olive oil and cook over low heat until onion is soft and slightly caramelized.
Cover with broth and simmer on low heat until pumpkin is soft enough to puree.
Puree mixture.
Add butter, cream, and wine.
Add salt to taste, 3 kinds of pepper and sage.
Add dash of nutmeg.
Heat until butter is thoroughly melted.
This can be done the day before.
Chill soup in pot overnight.
To Serve:
Hollow out a pumpkin large enough to hold the volume of soup.
Pour soup into shell and bake with top on at 350 for 1 hour or until soup is heated thoroughly.
Pumpkin shell should be roasted but should not too soft.
Spoon into bowls at the table directly from the pumpkin shell.
Top each bowl with bacon and/or chives and serve.
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