Perfect Pumpkin Soup

Perfect Pumpkin Soup

                To make perfect pumpkin soup, you will need a large stock pot. It should hold at least 6 quarts, 8 quarts is better. You will also need a blender, a cutting board, a good sharp knife, a wooden spoon for stirring the cooking soup, and the following list of ingredients:

1 Vidalia or other sweet onion, peeled and diced

4 ribs celery, washed and chopped

2 carrots, peeled and diced

4 cups water

4 cups chicken stock

1 teaspoon salt

½ teaspoon ground black pepper

2 heads cauliflower, washed, cut into florets

1 28 ounce can pumpkin puree

¼ teaspoon pumpkin pie spice

½ teaspoon fresh ground nutmeg

1 cup cranberry juice

4 ounces unsalted butter, divided

1 cup half and half

Toasted pumpkin seeds for garnish

            Melt 2 ounces butter in your stockpot over medium heat. Add the onion, carrot and celery to the melted butter, cook until the onions are translucent, stir frequently. Add 4 cups water, and the 4 cups of chicken stock, the salt and ground black pepper, then the cauliflower to the pot. Cover the pot; cook until the cauliflower is softened. Add the canned pumpkin, the pumpkin pie spice and the nutmeg, stir thoroughly.

            Turn off the heat; let the soup cool for a half hour. Transfer the contents of the pot to a large bowl. Puree the soup in small batches in the blender. Pour approximately 2 cups of the soup into the blender, cover and process on highest setting until the mixture is smooth. If the soup is too thick, add some liquid from the bowl, or add a little of the cranberry juice.   

           Caution! The soup will be very hot! Handle the blender container with a potholder if necessary. Empty each blended batch back into the soup pot.

            Heat the soup to just under boiling, add the cranberry juice, the remaining 2 ounces butter, and the half and half. Stir well, taste, add salt or pepper if needed.

            Serve in a deep bowl, top with a few toasted pumpkin seeds.

            You can also top with a spoonful of crème fraiche, or sour cream, or plain yogurt.

           

You can substitute any winter or autumn squash in place of the pumpkin. To use fresh squash (including pumpkin), wash the squash well, cut in half, scoop out the seeds and discard*. Brush the cut surface of the squash with olive oil, then lay it face down on a foil covered baking sheet. Bake at 350 degrees for 40 minutes, or until a fork inserts freely into the squash. Remove from the oven, let it cool, and scoop the cooked squash from the shell. 3 ½ to 4 cups cooked squash is comparable to the large can of pumpkin called for in this recipe.

*The seeds can also be roasted and salted for a snack or for a garnish.