Since it was so good, I'm going to share the Pumpkin Soup recipe I made yesterday:
Pumpkin Soup
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1 large carrot, chopped
- 2 medium potatoes, cubed
- 1 medium pumpkin (I actually used 1 small pumpkin and 1 acorn squash)
- Salt to tast
- Freshly ground pepper to taste
- 1/2 cup cream
- 2 10-0z cans chicken stock
- White wine (I didn't measure exactly - 1/2 cup, maybe?)
Don't worry about chopping the vegetables precisely, because it gets puréed later.
Cut the pumpkin in halves or quarters, remove the seeds, and bake at 350 degrees until soft enough to peel and chop.
Melt the butter with the olive oil in a large pot and cook the onion, celery, carrot, potatoes and pumpkin until lightly browned. Pour in enough chicken stock to cover vegetables, and add wine.
Bring to a boil, reduce heat and simmer for 40 minutes until vegetables are tender.
Transfer soup to a blender or food processor and blend until smooth. If you want some chunkiness in the soup, do as I did and only put about 3/4 of the soup into the blender.
Return to pot, add remaining chicken broth and stir in cream.
Season with salt, pepper, and nutmeg. Serve.
Next time I make this, I may add a bay leaf, too.