food

This is my own pumpkin soup recipe just in time for Thanksgiving. My secret is using “3 kinds of pepper” gives any dish a deep smoky, peppery flavor with a hint of heat.

To really look cool you can serve soup in a large roasted pumpkin shell. That always gets lots of ohhhs and ahhhhs from my guests.

Ingredients:
1 large onion sliced
3 cloves garlic chopped (unless you love garlic like me and put in as much as you like)
¼ cup olive oil
1 small to medium sugar pumpkin; seeded and cut into chunks
48 oz. chicken broth
Salt to taste
1/4 tsp white pepper (imparts a smoky flavor)
¼ tsp fresh ground black pepper (adds a peppery)
Dash or two of red pepper (cayenne powder, adds a small bit of heat)
Dash of nutmeg
I tsp dry sage
¼ C. butter
1 cup heavy cream or half n half
Crumbled bacon and/or chives for topping

Directions:
In a large stock pot, cook onion and garlic and pumpkin chunks in olive oil and cook over low heat until soft onion is soft.
Cover with chicken broth and cook until pumpkin is soft enough to puree.
Puree mixture.
Add butter and cream.
Add salt, 3 kinds of pepper and sage.
Heat thoroughly.
Top with bacon and chives and serve.

Related articles by Zemanta

• Apple pie, roast chicken and squash rings (timesunion.com)
• Pumpkin decadence for one (pbpulse.com)
• Reader favorites: Winter squash (timesunion.com)
• Ontario carrot soup with herbed croutons (thestar.com)
• Two Autumn-y Recipes (ilookgood.blogspot.com)

Tagged as: @MyVineSpace, cheryl wolhar, food, Pumpkin Soup, Recipes

{ 0 comments }