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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit. Ingredients:
1/2 cup butter or 1/2 cup margarine |
2 cups onions, chopped |
1 cup celery, chopped |
6 garlic cloves, minced |
8 cups low sodium vegetable broth or 8 cups low sodium chicken broth |
2 cups tomatoes, chopped |
4 bay leaves |
1 teaspoon grated fresh nutmeg |
1 teaspoon cayenne pepper (optional) |
4 cups pumpkin puree |
2 cups heavy cream |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup fresh italian parsley, chopped |
Directions:
1. Melt the butter or margarine in a large stockpot.
2. Add onions, celery, and garlic and sauté until onions are clear.
3. Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using).
4. Bring to a boil.
5. Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
6. Strain and reserve the liquid.
7. In a food processor or blender, pureé the vegetables with some of the liquid.
8. Strain through a sieve.
9. In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
10. Heat through while stirring, about 10 minutes.
11. Add cream.
12. Season with salt and pepper, to taste.
13. Heat through while stirring about 5 minutes.
14. Garnish with parsley and Kitten's Garlic Croutons (Kittencal's Garlic Croutons).
15. Serve and enjoy!
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