Friday, October 11, 2013
Tis the season...
It's fall! Finally... and in true October fashion, I am cooking, baking, and flavoring with as much pumpkin as possible. I love pumpkins. I do. I love fall and I especially love pumpkins.
So today, I made pumpkin soup. My kids are questioning it and giving me the worried eye they always give me when I'm baking something they aren't too sure will taste sweet and filled with sugar. They're grounded at the moment, so they have no other choice but to eat my pumpkin soup.
They won't be disappointed, because this soup is good. This soup is divine and hits just the right spot on a rainy fall day just like today.
The recipe is as follows:
2 1/2 TBL butter (the real stuff folks, margarine is a four letter word in our family)
1 large or 2 medium Russet Potatoes (peeled and chopped into small pieces)
1 large Yellow Onion (minced)
3-4 Cups Chicken Broth (I use low sodium)
1 Can (15 oz) of Pumpkin Puree (make sure it is in fact pure pumpkin and not pumpkin pie filling, that would be weird)
salt (to taste)
freshly ground black pepper (to taste)
1/4 tsp freshly ground Nutmeg (I used McCormick ground nutmeg which is perfectly delicious also, just don't skimp on the nutmeg folks, it adds the perfect amount of spice to this soup).
You can also add about 1/4 up to 1/2 C of heavy cream but to be perfectly honest, the soup stands up well completely on it's own without the cream. I'm trying to be a little more health conscious these days so I do without)
In a large pot over medium heat, melt the butter. Add the chopped potato and onion and cook, stir occasionally until the onion is translucent (about 5 - 7 minutes). Add the chicken broth and bring to a boil. Cover, reduce heat to low and cook until potato is tender. Stir in the delicious pumpkin. Use an immersion blender to puree mixture until smooth. (You can also cool the soup and pour into a blender or food processor and blend until smooth. Then return it to the pot.) Stir in the salt, pepper, and nutmeg. Increase the heat to medium and bring the soup to a boil. Cover and reduce heat to low and cook for eight to ten minutes. If desired, stir in cream and stir to distribute heat throughout the soup. Serve hot and ENJOY!!!!