Thursday, November 14, 2013

Cream of Pumpkin Soup

Those who, like me, still have a Halloween pumpkin sitting on the front porch or keep its leftovers in a refrigerator, will find today another idea on how to use it: another soup.

There are many pumpkin soup versions and everyone has one's favorite. I like this one for two reasons-- it is easy and not sweet. I am not a big fan of pumpkin in a sweet version. The more spicy the pumpkin is the more I like it.

This particular soup however is rather delicate and only garlic and a little bit of nutmeg add the necessary yet not an overwhelming spiciness to its taste. Easy to make, this soup is a nice and warming fall dish.

Cream of Pumpkin Soup
(Serves eight)

4 cups peeled and seeded pumpkin, cut into small cubes,
2 medium potatoes, peeled off and cut into small pieces,
one medium onion, chopped,
4 cups vegetable broth (or water),
2 garlic cloves, minced
1/8 tsp ground nutmeg,
1/2 tbsp cream,
2 tbsp olive oil,
salt and pepper to taste,
2 tbsp chopped parsley leaves,

1. Heat the oil in a large pot. Add onion and fry until transparent. Add potatoes and pumpkin. Cook them in oil for about 2 minutes stirring until the vegetables are coated with oil.

2. Add vegetable stock or water and cook for about 20 minutes, until vegetables are soft.
3. Puree the soup with an electric hand blender. Season with salt, pepper, nutmeg, and garlic. Pour in cream and bring the soup to boil. Let it simmer for about a minute. Turn off the heat. Let it stand for another 5 minutes and serve hot, garnished with chopped parsley.