Thursday, October 17, 2013

Pumpkin Soup

I've posted a Best of the Best Recipe earlier for a favorite Pumpkin Soup Recipe, Hotel Bristol's Soupe de Courge a la Creme. I've been making that recipe since 1976.
Here's a more simple version of Pumpkin Soup.

6 C broth, (Vegetarian or Chicken)
2 cans  (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish

In a large soup pot:, on medium heat:
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.

With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes

Remove from heat
Stir in Heavy Cream

Serve each bowl garnished with fresh chopped parsley or chives

Peace in the Kitchen!

No comments:

Post a Comment