Wednesday, October 28, 2009

Pumpkin Soup




Yesterday I baked: orange flavored sugar cookies cut out as pumpkins and decorated with orange icing. I also made the maple spice cake. It looks great. (We'll see how it tastes on Saturday. Living dangerously...)

Tonight I made pumpkin soup and pepper-Parmesan cheese spread (just 8 ounces of cream cheese, about a cup of grated Parmesan, a few dashes of Tabasco, and a spoonful of light cream. Freshly ground black pepper to taste).


Pumpkin Soup

3 tbl. olive oil
1 tbl. butter
~2 tbl. flour
2 cans pureed pumpkin
1 medium onion, thinly sliced
2 medium carrots, scraped and chopped
4 small garlic cloves, chopped
4 c. chicken stock
2 c. beef stock
2 c. white wine
1 qt. milk
1 c. grated Parmesan cheese
2 tbl. lemon juice

For seasoning to taste: Tabasco, Worcester sauce, sea salt, freshly ground black pepper


Prepare the vegetables and saute in the butter and oil until the carrots are almost tender; sprinkle the flour over and stir frequently for several minutes. Pour in the wine slowly, stirring as you do so.

Next, whisk in the stocks. When the soup begins to warm, pour in the milk slowly. Blend again. Add the Parmesan.

Simmer until beginning to bubble at edges, up to an hour over very low heat. Puree (in a blender or with an immersion blender).

Add the lemon juice, and taste for seasoning. You will need quite a bit of salt and Tabasco. If it is still a too sweet, try a few dashes of balsamic vinegar.

Serve very hot, with toasted pumpkin seeds.

3 comments:

Ami said...

That sounds yummy...I may give that a try on Sunday...

Batty said...

Yum! And it sounds like it could be veggie-fied very easily by using veggie broth. I may have to give it a try.

Eileen said...

It turned out just as I hoped. One of the (French) guests asked for the recipe, bless her!

Batty, try mushroom broth mixed with regular veggie.

It's better after a few days, and it re-heats well.