Pumpkin Soup(1) 15 ounce can pumpkin puree
6 ounces chopped celery
6 ounces chopped onion
3 ounces chopped carrot
4 ounces sweet butter
1 tbsp curry powder
½ tsp allspice
¼ tsp ground cumin
½ tsp ground cinnamon
32 ounces chicken or vegetable stock
1 cup heavy cream
Salt & pepper to taste
Sauté carrot, celery & onion in butter til onion becomes translucent. Add stock & seasoning then bring to a boil. Add pumpkin puree and reduce heat to a simmer. Continue cooking for ~ 20 minutes. Puree soup together with an immersion blender, food processor or blender. If using a food processor or blender, allow soup to cool first. Add cream while blending
For an element of surprise place toasted pine nuts, sultanas (or golden raisins) and sautéed crisp julienned Serrano ham on the bottom of the bowl. Pour soup over.
No comments:
Post a Comment