Monday, January 17, 2011

Pumpkin Soup


Pumpkin soup... its sort of a fall-esk type soup, but hey since I didnt find my high school final where I had to make a restaurant menu with recipes until a few days ago, you're going to have to try it now!
If my memory serves me correctly, its actually quite good (hey I got an A on my final so it couldnt be that bad).

Pumpkin Soup

Ingredients:
1 Tbsp olive oil
2 medium leeks, white part only, well rinsed and chopped (1 cup)
1 medium yellow onion, chopped (1 cup)
1 pound thin-skinned potatoes, peeled and diced (3 1/2 cups)
1 quart chicken stock or low-sodium broth
1/2 cup dry white wine or additional stock
1 tsp fresh thyme leaves or 1/4 tsp dried, crumbled
1 bay leaf
1/8 tsp ground nutmeg
1 16-oz can of pumpkin (about 2 cups)
Sour cream for garnish, optional
Cracked black peppercorn for garnish, optional
Sprigs fresh thyme for garnish, optional

Directions:
  1. In a 4-quart soup pot, heat oil over medium heat. Add leeks and onion and saute until soft, about 5 minutes.  Add potatoes, stock, wine, thyme, bay leaf and nutmeg. Bring mixture to a boil over medium-high heat. Reduce the heat, partially cover, and simmer until potatoes are very tender, about 20 minutes. Discard bay leaf.
  2. In a food processor or blender, puree mixture in batches. Return soup to pan. Stir in pumpkin until well blended. Heat until steaming but not boiling.
  3. To serve, ladle into soup bowls or mugs. Garnish each serving with a dollop of sour cream, a pinch of cracked peppercorns, and a sprig of fresh thyme.
Makes about six 1 1/2-cup servings.
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