Sunday, November 13, 2011

Pumpkin Soup

Most of us think of pumpkin as purely decorative and few actually eat the delicious squash meat inside. Here is one of my favorite pumpkin recipes that I learned when living in France. Once, I even cleaned the pumpkin shell and served the hot soup in it ! Much work but very impressive.

Pumpkin Soup
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 lb of fresh pumpkin (cleaned no seeds, no strings-cut into cubes )
1½ pounds butternut squash, peeled and cut in chunks
3 cups chicken stock or canned broth
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
chopped parsley to garnish
1 cup half-and-half
Grated Gruyère, Emmenthal or Swiss Cheese

Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 5-10 minutes, or until translucent. Add the pumpkin, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the squash is very tender. Process the mixture in a food mill or mash. Return to the pot, add the half-and-half, and heat slowly. Add more salt if needed. Sprinkle with parsley. Add grated cheese and serve hot with crusty French bread. 

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