Pumpkin Soup

MotoFood > La Sur Table > Soup Stew & Chili

Pumpkin Soup
(Makes 6 Servings)

2 cups canned pumpkin (when using fresh, use 2 ¼ lbs)
2 large onions, chopped                                                     2/3 cup light cream, half & half, or whole milk
2 large cloves garlic, crushed                                            4 cups vegetable stock
2 Tbsp butter salt to taste                                                  fresh black pepper to taste
fresh parsley for garnish

Directions:

When using fresh pumpkin, discard the skin and seeds, then cut the flesh into even chunks.
Peel and chop the onions; peel and crush the garlic. Melt the butter in a heavy saucepan and cook the onions for about 5 minutes. Add the garlic and the pumpkin and cook for a further 5 minutes.
Add the stock and some salt and pepper to taste; bring to a boil and then simmer until the pumpkin is tender. This takes about 15 to 20 minutes. Puree the soup in a blender or food processor and then stir in the light cream (or half & half or whole milk depending on your preference). Reheat the soup gently. Serve in individual bowls and garnish with chopped parsley.

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