Pumpkin Soup

This is meant to be fairly thick, more of a bisque.  More liquid may be added to make a thinner soup.

 

       2 tablespoon butter or vegetable oil
½ to ¾ cup minced sweet onion, such as Vidalia or Walla Walla
       1 teaspoon minced garlic, more to taste
       2 tablespoon flour
       2 cups fat free chicken or vegetable stock
       2 large carrots, pealed and cut in quarter inch dice *
       1 medium turnip, peeled and diced into quarter inch dice *
 

 2 cups cooked pumpkin or 1 (15-ounce) can pumpkin
¾ cup heavy cream, fresh milk or evaporated milk
 1 teaspoon ground cinnamon
½ teaspoon fresh ground nutmeg
    salt and white pepper to taste
    shelled, toasted pumpkin or sunflower seeds and freshly grated nutmeg
    for garnish
    sour cream, optional
   

Melt butter or oil on medium heat in a stock pot.  Add the onions and sweat them until they are translucent.  Add garlic and cook lightly.  Do not brown onion and garlic.  Stir in the flour and mix thoroughly to make a smooth roux.  Add the stock all at once and stir to combine.  Add carrots and turnip; increase heat to bring liquid to a low boil, stirring frequently to prevent burning.  Reduce heat and cook until carrots and turnip are soft.

Stir in pumpkin, cream or milk, spices, salt and pepper.  Cook until pumpkin and milk are hot.  Add more liquid if desired.  Process with a hand held blender, making a smooth puree.  Taste and adjust the seasonings as needed.

Pour into serving bowls, garnish with a sprinkling of pumpkin seeds and freshly grated nutmeg.  One or two tablespoons of sour cream may be spooned over each serving before adding the pumpkin seeds and nutmeg.
 

* or course chop together in food processor.

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© 2007
Carleta S. Vineys