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Cream of Pumpkin Soup
Originally posted by CulinaryJen on 10-11-2002 07:47 PM
Cream of Pumpkin Soup
2 tablespoons unsalted butter
1 onion -- roughly diced
4 cups pumpkin -- pureed canned or
fresh
3 quarts chicken stock -- or low sodium
canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk -- and/or whipping
cream
1/3 cup walnut oil
MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.
Yields: 8 servings
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