Pumpkin Soup

Name: Pumpkin Soup
Total time: 45 min
Yield: 8 to 10 servings
Ingredients: 1 large orange pumpkin; 2 pounds pumpkin, peeled and de-seeded, cut into chunks; 1 medium onion, finely chopped; 1 clove garlic, minced; 4 tablespoons unsalted butter; Coarse salt and freshly ground pepper to taste; 6 cups strong chicken stock; 1 cup heavy cream; 1 1/2 tablespoons chopped parsley; 3 cups croutons fried in butter

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; Spicing Up the Pumpkin Presentation

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Ingredients

Yield:8 to 10 servings

1large orange pumpkin
2pounds pumpkin, peeled and de-seeded, cut into chunks
1medium onion, finely chopped
1clove garlic, minced
4tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
6cups strong chicken stock
1cup heavy cream
1½tablespoons chopped parsley
3cups croutons fried in butter

Ingredient Substitution Guide

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Preparation

Step 1
Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
Step 2
Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
Step 3
Add the pumpkin pieces, salt and pepper and cook gently for 10 minutes. Add the stock and simmer, stirring until the pumpkin is tender, about 15 to 20 minutes.
Step 4
Remove from the heat and puree in a food processor until smooth and satiny. Return to the pan, stir in the cream and remaining butter and heat through. Correct seasoning.
Step 5
Serve the soup in a warmed pumpkin shell or heated bowl or individual heated pumpkin shells. Pour in the soup, sprinkle with parsley and croutons and serve.