CREAMY PUMPKIN SOUP
Categories Soup/Stew Vegetable Stew Thanksgiving Vegetarian
Yield 8 servings
Number Of Ingredients 31
Steps:
- Brush pumpkin chunks with olive oil, sprinkle with salt and pepper, and roast in 400F oven for 60 min. Set aside to cool. In a large soup pot, sautee onions in butter until just barely turning translucent. Remove from heat. Once pumpkin has cooled, remove pumpkin skin and discard. Dice pumpkin and add to onions along with potato, onion, celery, carrot, garlic and truffel oil. Return to medium heat and sautee for 6-8 min, seasoning with salt and pepper. Add chicken broth, bay leaf, and cloves and simmer 15-20 min while adding remaining seasonings and wine to taste. When done, transfer soup to blender to puree, then return to soup pot. Add water to desired thickness. Add cream slowly, stirring constantly. Add brown sugar. If desired, brighten color with food coloring. Top each bowl of soup with chives/green onions and a dollop of sour cream
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