Thursday, December 2, 2010

Pumpkin Soup

Soup is good on a cold day. Today I made pumpkin soup. It's easy if you have canned pumpkin. It's a bit fussier if you have a real pumpkin on your hands. Here it is...

Pumpkin Soup for 2 or 3

1 small pumpkin, or 1 can pumpkin (about 2 cups cooked)
1 1/2 cups chicken broth or stock
1/3 cup heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon ground sage, or more fresh sage
3/4 teaspoons salt (there is already salt in the broth, so be gentle)
sour cream (optional)

If you need to cook the pumpkin, cut it in half, remove the seeds and roast it, cut side down, until it is soft. Scoop out the pumpkin and discard the shell.

 Stir together the pumpkin and chicken broth. Puree this in a blender. Pour it into a saucepan and bring to a simmer on medium heat. Stir in the nutmeg, cinnamon, sage and salt. Mix well. Add the cream. Remove from heat. Serve with sour cream if desired.

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