Harvest Soup Recipe - Cooking Index
Harvest Soup Recipe - Cooking Index
The nutmeg, ginger, and bay leaf add a medley of flavor and spice to the mellow peppers and pumpkin. This soup needs little accompaniment, so serve it with spice muffins and a plate of sliced apples. This meal truly celebrates the senses as well as the harvest.
Courses: Soup| 4 tablespoons | 60ml | Unsalted butter |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 3 | Scallions, green and white parts - diced | |
| 1 | Pumpkin - (16 oz) | |
| 1 | Yellow belt pepper - seeded, chopped | |
| 1 | Orange bell pepper - seeded, chopped | |
| 4 cups | 948ml | Chicken broth |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 teaspoon | 2.5ml | Curry powder |
| A large pinch of grated nutmeg | ||
| A large pinch of ground ginger | ||
| 1 | Bay leaf | |
| 1 cup | 237ml | Heavy cream |
| Chopped chives - for garnish |
In a large saucepan, melt the butter over medium heat. Saute the onions and scallions 7 minutes, or until slightly golden. Add the pumpkin, peppers, broth, and spices. Bring the soup to a boll, reduce heat, and simmer, uncovered, 15 minutes.
Take out the bay leaf, and puree all but 1 cup of the soup in a blender or food processor. Return the puree to the saucepan. Over medium heat, add the cream, stirring until the soup thickens. Transfer to individual serving bowls, and garnish with chives.
This recipe yields 7 1/2 to 8 cups; 6 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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