See Also: Cooking Club · Soups
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
4-5 cloves garlic, minced
1 1/2 cups cooked pumpkin pulp
1/4 cup flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon sea salt (more or less, depends on broth)
1-2 teaspoons snipped fresh thyme, or 1/2 teaspoon dried
3 - 4 cups vegetable or chicken stock
1 egg, lightly whisked
3/4 cup milk or half and half
optional 1/2 - 3/4 cup white wine or sherry
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.
