Pumpkin Soup makes a crowd-pleasing starter for your Thanksgiving meal or just a great fall soup on a chilly day. Any kind of squash works, and butternut, acorn or buttercup would all be delicious instead of pumpkin
Preparation Time: 5
Cooking Time: 25
Yield: 6 servings
Description:
momstown is busy visiting so many farms this time of year so pick up an extra pie pumpkin or squash for this recipe!
Ingredients:
¼ cup butter
1 large onion, chopped
2 leeks (white part only), chopped
1 large potato, peeled and diced
3 cups diced raw pumpkin or 1 cup cooked or canned pumpkin puree
3 cups chicken stock
1 ½ cups approx. light cream
Salt and pepper
Garnish – nutmeg and cayenne pepper
Directions:
• In a large, heavy pot, melt butter and cook onion and leeks until softened but not browned. Stir in potato and pumpkin. Cook, stirring, for 2-3 minutes. Pour in stock, cover and simmer for about 20 minutes or until vegetables are tender.
• Puree in food processor or blender until very smooth. Return to saucepan (Soup can be prepared ahead to this point, covered and refrigerated. Reheat before continuing with recipe).
• Stir in cream to desired consistency. Heat until very hot but do not boil. Season with salt and pepper to taste.
• Garnish with a pinch each of nutmeg and cayenne pepper.
Makes about 6 servings.
Shared by a momstown Burlington mom
