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Pumpkin Soup | by ex.libris
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Pumpkin Soup

Justy gave me a half a pumpkin and told me I could make a soup with it. I was unsure about how it would turn out, but it is wonderful! Thank you, Justin! I'm bringing it to a potluck tomorrow.

 

Roast pumpkin half in oven at 475 for an hour.

 

Chop onions and celery and start softening them for about 8 minutes. Add thyme, marjoram, salt and pepper. Grate in nutmeg. Add two cloves of garlic, stir for 30 seconds, then add about 5-6 cups stock.

 

Scoop out cooled flesh of pumpkin with an ice cream scoop. (Before I roasted the pumpkin I sprinkled it with salt, pepper, a bit of sugar and I smeared it with olive oil.)

 

Scoop pumpkin into soup, stirring every couple of scoops to see how much you'll need. I used most but not all of the pumpkin. Add two generous handfuls of gorgeous dried porcini mushrooms. Set lid loosely on and simmer for at least 30 minutes on medium low heat.

 

Blend with immersion blender. In a separate little bowl, blend butter, milk, and flour. Add a bit of the soup and stir. Add the roux to the soup and combine with blender. Taste and adjust seasonings. I like to keep it savory but still add more touches of nutmeg and cinnamon.

 

Just ask if I've forgotten something!

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Taken on December 28, 2007