• 250b6a0d10d7241b35dffd25b0b4f0cf

Pumpkin Soup

yum

Prep
Cook
Serves 5people
Ingredients
2
tbsp butter
1
onion, diced
2
carrots, peeled and diced
1
apple, peeled and diced
2
cups fresh pumpkin, roasted and diced, see note below
1
tbsp sage leaves
3
cups chicken stock
1
cup cream
salt and freshly ground pepper
Directions
1.
• In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
2.
• Divide soup among 4 soup bowls and serve immediately.
3.
• Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes

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