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Cream of Pumpkin Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use your own freshly cooked and pureed pumpkin pulp, or use canned pumpkin.
1/4 cup extra virgin olive oil
In heavy bottomed stock pot or saute pan, heat the oil and add the minced garlic. Cook and stir 2-3 minutes. Add the pumpkin pulp and heat thoroughly, adding the flour, pepper, salt, thyme and stock. Gently simmer 5-6 minutes, stirring often, to blend flavors and thicken. In meantime, whisk the egg well with the milk or cream. Gradually whisk about 1 cup of the hot pumpkin mixture into the egg to warm it, whisking constantly. Slowly blend it into the hot soup and heat to serving temperature without boiling. If it is too thick, blend in more stock or even 1/2 cup or so of white wine or sherry. Taste, adding more salt and pepper as desired.
Recipe created 2013-10-29.