It may be the middle of July, and it may be hovering around 117F here in the UAE, but that doesn't stop my six year old from asking for pumpkin soup. I've been reading different recipes, loving parts of each, but no one recipe really grabbed my attention. So, once again, I have combined them until coming up with something we all loved. Here it is.
4 C. Pumpkin Puree (pure, not flavored)
2 apples, peeled and chopped
3 Tbs butter
1/2 large onion
4 bay leaves
2 cloves garlic, finely chopped
6-8 C. chicken stock
1-2 C. white wine or sherry
3-4 C. heavy cream (this will also add some sweetness at the end)
1-2 tsp cinnamon (to suit your taste)
1-2 tsp nutmeg (to suit your taste)
salt & pepper (gradually add throughout the simmer process to your liking)
1. In a pot, saute the butter, garlic and onion just slightly. Add the chopped apples with 1/2 C. water, cover and simmer until apples are tender enough to mash.
2. With a potato masher, gently mash the apples and onions together.
3. Add the pumpkin puree, 6-8 C. chicken stock, bay leaves, wine, cinnamon, nutmeg, pepper and salt. (Slowly add the stock to get the consistency you desire. This will simmer for 30 minutes uncovered, so you can add as you go to reach what you desire.)
4. Bring the mixture to a boil, then simmer on low for 30 minutes. Watch your consistency, if you want a thicker soup, don't add too much water...you'll be adding cream later. Taste your soup as it simmers...if you need more seasoning, this is the time to add it. Everyone has a different tolerance for cinnamon and nutmeg...so I always say add as you go.
5. Take the soup off the heat, add the cream, again, getting it to your desired consistency.
6. Garnish with a bay leaf on top or with chopped apples. Serve with a good dipping bread.
Post a Comment