Roasted Pumpkin Soup
In search of the basic American soup.
Yield 10 servings
Ingredients
1/4 cup unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 cups vegetable or chicken broth
8 cups cooked pumpkin
1 1/4 teaspoon fresh thyme, minced
1 1/4 teaspoon fresh sage, minced
1/3 cup cream
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons salt
1/8 teaspoon fresh ground nutmeg
| 1 | In large pot melt butter on medium heat. |
|
| 2 | Add onion and cook until tender about 6 minutes. Add garlic and cook for 2 minutes more. |
|
| 3 | Add broth, pumpkin, herbs and bring to boil. |
|
| 4 | Drop heat to a simmer for 20 minutes. |
|
| 5 | Puree soup in processor or blender. (Be careful when blending hot liquids!) Return soup to pot. |
|
| 6 | Add cream, sugar, salt, pepper, nutmeg. Stir until blended. |
|
| | |
|
notes
Can be made a day ahead. Chicken broth may be used for a non-vegetarian version. A mix of pumpkin with butternut or acorn squash works well.
