PUMPKIN SOUP

2 tablespoons unsalted butter 1 large onion, finely chopped 1 leek, trimmed, thinly sliced 2 shallots, finely sliced 2 pounds pumpkin, peeled,seeded, in 2-inch pieces (or use butternutsquash) 2 ripe pears, peeled, cored, and cut into chunks 3 carrots, peeled, in small pieces 1 1/2 quarts chicken stock Fresh thyme sprigs 1/2 cup half-and-half Salt, freshly ground pepper 6 fresh sage leaves 6 fresh thyme sprigs 1/2 cup sour cream

In heavy-bottomed soup pot over medium heat, melt butter. Add onions, leeks, and shallots. Saute until tender but not brown, 5 to 7 minutes.

Add pumpkin (or squash), pears, and carrots, and saute until pumpkin softens. Add stock and a few thyme sprigs. Cover; simmer 30 minutes, until vegetables are tender.

Remove thyme and discard. Puree soup in food processor. Return to pot, add half-and-half. Season to taste and heat 5 minutes. Ladle into bowls or gilded, hollowed-out pumpkins. Garnish with sage leaves, thyme sprigs, and sour cream.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...