Pumpkin Soup has been prepared by many different cultures for a long time. It is one of Autumn's signature dishes. Everyone should have a basic recipe. You can add and alter this recipe to fit your mood. This recipe is good with a dollop of sourcream and a sprinkle of Hungarian paprika. Or a dash of curry and add a cup of wild rice while simmering. Or add a leek or apple instead of onions for another taste and serve with thick slices of bread topped with stilton cheese. I could go on but I am sure you have gotten the idea.
Basic Pumpkin Soup
1 tablespoon butter
1 medium onion finely chopped
2 cloves of garlic crushed
1 pound of pumpkin,peeled,seeded,cut into one inch cubes
3 cups of either chicken or vegetable stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1. Melt butter in large saucepan over medium heat. Add onion and garlic. Cook till translucent.
2. Add cubed pumpkin. Cook 3 minutes until lightly softened.
3. Add stock of your choice, tomato paste. Stir to mix. Bring to a boil over high heat. Lower temperature, simmer and cover pan. Cook for 20 minutes until pumpkin is tender.
4. Transfer the contents of pan to blender or food processor. Puree until smooth. Add cheese, salt, and pepper. Mix. Serve Warm with a sprinkle of cheese as a gnarish. Enjoy!
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