pumpkin soup

Lucky me! A friend, who has a fantastic large organic garden, shared her spoils with me earlier this fall when I was home for a visit. She gave me two pie pumpkins, four acorn squash, and a gob of garlic. What to make? I had dreams of moist pumpkin bread and bread pudding and pumpkin cheesecake. I also consider my savory options focusing on curries but then I thought, ah ha!, pumpkin soup. My first pumpkin soup which I had at a 12 course birthday feast, I realized I found the food of the gods. Over the next five years or so I experimented with a few recipes but was always disappointed. This recipe lives up to my memory. Enjoy this soup while you can easily find pumpkins at the market.

Pumpkin Soup

2.5 lbs pumpkin, peeled and cut into cubes (2-3 small pumpkins)

5 c. stock

1 c. onion, chopped

3/4 c. scallions, sliced (white part only) (1-2 bunches)

2 c. light cream

salt and pepper, to taste

scallions, sliced for garnish (green part)

1. In stock pot combine cubed pumpkin, stock, onion, and scallions (white part). Bring to a boil and simmer until pumpkin is tender. Puree with a hand blender. Cool.

2. Stir in light cream and season with salt + pepper.

3. Serve chilled or lightly heated with green part of scallions. 8 servings.