Photo: Cooking Classy |
Pumpkin, pumpkin everywhere! In recent times fall is marked by the proliferation of pumpkin-flavored coffee, candy, and desserts. This weekend I'm jumping on the pumpkin bandwagon by making pumpkin soup. Savory and simple, I don't like mixing sweet and savory flavors in a dish, so no cinnamon or ginger in my soup. Here's the recipe:
Creamy Pumpkin Soup
Ingredients:5 cups water
2 large chicken bouillon cubes
1 15-ounce can of pumpkin puree
1 medium onion, diced
1 15-ounce can of pumpkin puree
1 medium onion, diced
2 stalks of celery with leaves, diced
1 clove garlic, minced
½ teaspoon dried or fresh thyme
12 turns of the peppermill (= 1/2 teaspoon)
½ teaspoon dried or fresh thyme
12 turns of the peppermill (= 1/2 teaspoon)
A tiny sprinkle of red pepper flakes for a hint of heat, but short of hot.
1 teaspoon of dried (or fresh) parsley
A sprinkle of Westchester sauce
1 bay leaf
1 cup of milk or 1/2 cup of cream
Note: No additional salt is needed unless you use chicken stock in lieu of water and bouillon to make the soup. If you substitute chicken stock then add 1/2 teaspoon of salt. You have the option of mincing a potato to thicken the soup. A potato adds B vitamins and potassium to the soup. The soup is good with or without the potato. I don't go out of my way to avoid eating starch since starches are satisfying and part of a balanced meal. That said, I also don't go crazy but focus on moderation ... portion size. I know, my lovely readers, don't we all wish we could eat with abandon?
Directions:
1) Toss the pumpkin puree and water into a blender, or food processor (or use a mixer, emersion blender, or potato masher in the pot itself) to incorporate them. Pour into a saucepan with chicken bouillon and bring to a simmer.
2) Add diced onion, celery, thyme, garlic, pepper, red pepper flakes, and/or a potato (if using) and parsley to the pot.
3) Simmer on medium-low heat until the onion and celery are tender - about 15 - 20 minutes.
4) Whisk in the milk or cream. If you don't mind the calories, the cream is richer and better, but milk is healthier -- so you choose.
5) Bring to a boil again and simmer until thick and creamy.
6) Taste and adjust the spice (sometimes you need a tad more salt or pepper. You can add more cream to make it creamier and if so heat the soup again), then transfer to a bowl and garnish with another sprinkle of dried parsley.
You could make ham and cheddar or turkey and brie sandwiches with a lettuce, tomato, and cucumber vinegarette salad for a weekend meal. Open a bottle of wine. Bon Appetite!
♬♪♪♫♪♪♬♪♪♫" Any kind of we-a-ther, soup and sandwitch go to-ge-ther."♬♪♪♫♪♪♬♪♪♫
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