Tuesday, November 22, 2011
Pumpkin Soup Recipe for Thanksgiving
Pumpkin soup is one of my favorite Thanksgiving treats. One of my cousins started making it a few years ago and now I have to have it every Thanksgiving. Unfortunately this cousin isn't attending Thanksgiving this year so I decided to make it myself.
Of course I can never follow a recipe as written so here is my version of Pumpkin soup.
First you're going to need a big pot of chicken stock. I like to make my own stock.
Buy a whole chicken, cook it, eat it and then boil the bones with an onion, carrot, celery, salt, pepper and bay leaf. Let this simmer for as many hours as you can manage.
Now that you've got stock, Saute an onion and 3 cloves of garlic in a couple tablespoons of butter.
While you're doing this take a pumpkin, slice it in half, clean out the seeds and guck, place on a lightly oiled cookie sheet like two mountains and bake it at 400 for about an hour till the skin gets bubbly.
While that's baking, mix your sauteed onion and garlic into the stock. You can add salt, pepper and thyme at this point to taste and let it simmer.
Once your pumpkin is done and cooled scoop out the pumpkin meat and add it to the stock let that simmer and then take a hand mixer and blend it till it's almost smooth but still has a little texture. Now add a cup or so of cream and more salt, pepper, and thyme to taste.
Now optional: is to add Rooster sauce. I like a little spice to it don't go crazy though, that stuff's hot.
It was served to me with Asiago cheese, but you can use whatever you like. I used Manchego and it was really good.
Sorry about the vagaries of my recipe, but it's soup once you have stock just throw in all the stuff you like and blend, you can't really go wrong.
Here's last years Celery stuffed with Cream Cheese recipe. That's another favorite of mine. It's got a secret ingredient....