PUMPKIN SOUP
Provided by Bryan Miller
Categories soups and stews, appetizer
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cut the pumpkin halves into 4 to 6 wedges each and remove the rind. Chop pumpkin flesh into chunks about 3/4 inch thick.
- In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.
- Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.
- Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well. When all the soup is pureed, return it to the soup pot over medium heat. Salt and pepper to taste. Add cream and stir. Add grated nutmeg to taste, stir and serve. (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)
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