Harvest Pumpkin Soup II Recipe - Cooking Index
Harvest Pumpkin Soup II Recipe - Cooking Index
The venerable pumpkin, one of the prize products of the Indian Summer harvest, is also a flavorful, versatile, and surprisingly sophisticated menu ingredient. When shedding its more traditional identity, as in pumpkin pie and pumpkin bread, fresh pumpkin becomes a hearty base for a main course, stick-to-the-ribs vegetable soup.
Courses: Soup| 1 | Pumpkin - (approx 3 lbs) | |
| (or 2 1/2 cups canned pumpkin) | ||
| 1 | Potato - peeled, chopped | |
| 2 | Leeks, white portion only - sliced | |
| (or 1/3 cup sliced green onions, | ||
| White part only) | ||
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Curry powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 14 1/2 oz | 411g | Chicken stock |
| 4 cups | 948ml | Milk |
| 1/2 cup | 118ml | Unsweetened heavy cream - softly whipped |
| (or use sour cream) |
For fresh pumpkin, cut in half and remove seeds. Bake in greased pan, cut-side down, 40 to 50 minutes at 375 degrees until tender. Scrape pulp from shell and reserve.
Saute potato and leeks in butter until soft; add seasonings, chicken stock, pumpkin, and milk. Simmer 25 minutes, then puree in small batches in blender or processor. Garnish each serving with cream.
This recipe yields 6 servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
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