PUMPKIN SOUP

Pumpkin Soup image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small, 4-to-5-pound, pumpkin, preferably the red-orange ''Cinderella'' variety
3 large cloves garlic, peeled
2 bay leaves
1 large branch sage
2 cups water
1 teaspoon salt, plus more to taste
1 cup 1/2-inch cubes French bread
Freshly ground black pepper to taste
1 tablespoon finely chopped parsley
Good-quality extra-virgin olive oil for garnish (optional)

Steps:

Peel and seed the pumpkin and cut the flesh into 1-inch dice. Measure 8 cups of the pumpkin and place in a large kettle with the garlic, bay leaves, sage, water and 1 teaspoon salt. Simmer, covered, until the pumpkin is very tender, about 40 minutes. Add the bread cubes and cook for an additional 2 minutes. Remove the kettle from the heat, discard the bay leaves and sage and pass the soup through a food mill to puree. Season with salt and pepper to taste.
When ready to serve, reheat the soup if necessary. Stir in the parsley and ladle the soup into warm bowls. Top each bowl with dribbles of olive oil if desired and serve immediately.

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