Tuesday, August 23, 2011

Pumpkin Soup

Category: Soups
Difficulty Rating: Ridiculously Easy

Fall is coming! When the leaves turn amber and citrine and pumpkins grow as big as basketballs. When she was little, we used to take Lauren to Portola Valley's Webb Ranch and let her pick out a Jack O' Lantern. I remember the clean smell of cornstalks, and the sight of little one's heads bobbing up and down, searching for the perfect pumpkin. "I got one!" they'd yell. Fall is also a perfect time for pumpkin soup. Here's an easy one the Whitson clan has been making for years. From "The San Francisco Junior League Cookbook" circa 1979. Serves 6 to 8.

4 T butter
4 green onions and tops, chopped
1 small onion, minced
2 T flour
4 C chicken stock
3 C pumpkin puree (Libby's Libby's Libby's)
1/2 t salt
1/2 t mace
1/4 t white pepper
4 C chicken stock
3 C pumpkin puree
1/2 t salt
1/2 t mace
1/4 t white pepper
3/4 C fat-free half and half
Croutons and/or whipping cream

Directions:

Melt 3 T of butter until foamy, add onions and saute until limp. Sprinkle with four, cook and stir for 3 minutes, then gradually add chicken stock. Cook and stir until smooth and thickened. Add pumpkin puree , seasonings, and half and half. Reheat without boiling and adjust seasonings to tast. Stir in remaining 1 T butter until just melted. Serve immediately, topped with croutons and/or a swirl of whipping cream. To swirl cream, float a T or so of heavy cream inn the middle of a bowl of soup. Take a knife and starting from the center of the cream, swirl the cream out into a spiral on top of the soup. It should float! Then, put on chopped green onions or a few croutons. Pretty!

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