Savory Pumpkin Soup Recipe
1 pumpkin, roasted
1 quart chicken stock
1/2 cup cream (milk will also work)
Salt and pepper to taste
Method
Gently heat the stock in a soup kettle. Scoop the roasted pumpkin from its shell and add to the stock - be careful to avoid getting any skin. Bring to a gentle simmer, and then add the cream and salt and pepper to taste. If the pumpkin is too chunky or stringy, use an immersion blender to smooth the puree - or do it the old school way by mashing with a heavy spoon or potato masher.
Serve warm with fresh bread. Add a few toasted pumpkin seeds for garnish if you managed to keep any aside (I rarely do). Savor the goodness!
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