Oct 30, 2006


1 large onion, chopped
2 cups pumpkin puree
2 tbsp. butter
1 tbsp. oil

1-3/4 cups chicken stock or canned broth

Salt and pepper to taste

1 bay leaf
1 tsp. sugar

1/2 tsp. dried thyme

1/8 tsp. dried tarragon

1/8 tsp. ground nutmeg

1/4 cup heavy cream

In a soup pot, melt butter in the 1 tbsp. oil over medium-low heat.

Add onion and cook until tender, about 5 minutes.

Stir in pureed pumpkin, stock, 1-3/4 cups water, 1-1/2-tsp. salt, 1/4-tsp. pepper, the bay leaf, sugar, thyme, tarragon and nutmeg. Cover and cook over low heat 15 minutes.

Remove the bay leaf.

In a blender or food processor, puree the soup until smooth.

Return to the pot; add the cream and heat through.

Serves 8

1 comment:

Anonymous said...

Apples, pumpkins... no squash and no pears? These are equally exciting fall crops! Check your farmers' markets. Butternut squash soup can be cooked like the pumpkin but it's more delicate in taste.