Mac's Kitchen - Pumpkin Soup Recipe

Pumpkin Soup

Description:
The sweet flavor of pumpkin is excellent in soups, teaming well with other savory ingredients such as onions and potatoes to make a warm and comforting dish. For added flavour, try roasting the pumpkin chunks instead before adding to the soup.


Date Added:	July 16, 2008
Category:	Soups
Serves:	6
Prep. Time:	45 min

Ingredients:

15 ml/1 tbsp sunflower oil 
25 g/2 tbsp butter 
1 large onion, sliced 
1 kg pumpkin, cut into large chunks 
450 g potatoes, sliced
4 large carrots, quartered 
1 l chicken stock 
a good pinch of freshly grated nutmeg 
5 ml/1 tsp chopped fresh tarragon
5 tbsp sugar 
600 ml thickened cream  
freshly ground black pepper

Directions:

Heat the oil and butter in a heavy-based saucepan and fry the onion for 4—5 minutes over a gentle heat until soft but not browned, stirring frequently.
Add the pumpkin, carrots and sliced potatoes, stir well, then cover and sweat over a low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to stop them sticking to the pan.
Stir in the stock, nutmeg, tarragon and a good pinch of pepper. Bring to the boil and then simmer for about 15 minutes stirring occasionally until the vegetables are completely tender.
Allow to cool slightly, then pour into a food processor or blender and process until smooth. Pour back into a clean saucepan and add the cream and sugar.
Heat gently and then taste. Serve piping hot.

Rating: (7)

Added On: July 16, 2008