AtticaQT
Greek Jewel
Member since 5/03 6199 total posts
Wedding Date:
1/9/2005 2:00 PM
Wed. Location:
North Ritz Club A+
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Re: Looking for Pumpkin Soup Recipes!!!!!!!!
I found this from Williams-Sonoma
Curried Pumpkin Soup
This vibrantly colored, full-flavored soup will satisfy hungry goblins for Halloween and other guests throughout the autumn (it makes a great addition to Thanksgiving dinner, too). Depending upon their ages and tastes, you might want to leave out the curry and Tabasco if you’re serving the soup to children. But even without the spicy accents, this soup is a winner—and it's quick to make, too. Be sure you use a good eating pumpkin, such as Jack Be Little, Munchkin or Spookie, rather than the roadside pumpkin-patch variety. Both are edible, but the former, available at most supermarkets, has better texture and taste. Butternut squash is an able pinch hitter.
1 pumpkin, 4 to 5 lb.
2 Tbs. vegetable oil
1 tsp. salt, plus more, to taste
2 Tbs. olive oil
1 Tbs. unsalted butter
1 onion, finely chopped
5 cups chicken stock
1 baking potato, peeled and chopped
2 tsp. grated orange zest
1 1/2 tsp. curry powder
1/2 cup heavy cream (optional)
Dash of Tabasco sauce (optional)
Freshly ground pepper, to taste
Preheat an oven to 350°F.
Cut the pumpkin in half through the center and scoop out the seeds and strings; save the seeds for roasting. Cut away the hard peel and chop the flesh. You should have about 6 cups.
Rinse the seeds well in cold water, being sure you have rinsed away any fibrous strings, and pat thoroughly dry. Transfer to a large bowl and add the vegetable oil and the 1 tsp. salt, stirring well to coat the seeds with the oil. Spread the seeds on a baking sheet in a single layer. Bake until crisp and golden, 12 to 15 minutes. Taste and add more salt if desired. You will need about 2 Tbs. seeds for garnishing the soup; enjoy the rest as a snack.
Meanwhile, in a large saucepan over medium-low heat, warm the olive oil with the butter. When the butter melts, add the onion and sauté, stirring occasionally, until translucent, 2 to 3 minutes. Add the stock, pumpkin and potato, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the vegetables are tender, 20 to 25 minutes.
Working in batches, transfer the vegetables with some of the liquid to a food processor or blender and puree until smooth. Return the puree to the saucepan and stir in the orange zest and curry powder. Place over low heat and stir in the cream and Tabasco. Season with salt and pepper. Heat to serving temperature.
Ladle the soup into warmed mugs or bowls and sprinkle with the pumpkin seeds. Serve immediately. Serves 6.
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