|Photo: David Wagner|
Pumpkin is Wonderful in Savory Dishes, Too
Until last winter, I had not tried pumpkin soup. On a cold, rainy day, we went shopping. By lunch, we were starving. We went to a sandwich shop. Their soup of the day was pumpkin. I really wanted soup with my sandwich to help me warm up, so I decided to try it.
Wow, I loved it and regretted not having had it before. Pumpkin soup is great!
Pumpkin Soup Recipe
|Photo: Maliz Ong|
- 3 lbs. peeled pumpkin, cut into 1 inch cubes
- 3 cups chicken broth, plus enough water to cover pumpkin
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 tbsp. butter, softened
- 1 cup heavy cream
- 1 tsp. rum extract
- Salt and pepper to taste
- Sprinkle with nutmeg
Combine all ingredients except butter, cream and rum extract in a large sauce pan. Bring to a heavy boil, then reduce heat to a simmer. Cover and cook until pumpkin is tender, about 15 to 20 minutes. Put pumpkin mixture in a blender and puree. Return to pan. Add butter and beat in with a wire whisk. Add heavy cream and rum extract. Gently blend with wire whisk. Thin with chicken broth or cream if the soup is too thick. Reheat and serve. Serves 4 to 6.
Pumpkin and Vegetable Soup Recipe (bulk freezer recipe)
Do you like pumpkin soup?
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