Peter's Pumpkin Soup
Yield: 6 to 8 servings
- 2 small pumpkins
- salt and pepper to season
- 2 sprigs fresh thyme
- 2 tablespoons butter
- 1 carrot, finely diced
- 1 medium-sized onion, finely diced
- 2 tablespoons flour
- 6 cups chicken stock
- 6 tablespoons heavy cream
- ground nutmeg or grated Parmesan cheese
Preheat the oven to 400°F.
Cut the pumpkins in half, scoop out the seeds, and rub the insides with salt and pepper. Put a thyme sprig into each half, invert onto a baking sheet or roasting pan, and bake until tender, about 45 minutes to an hour. Remove from the oven and set aside to cool.
When the pumpkins are cool, scoop out the flesh first and puree in a food processor fitted with the metal blade.
In a stockpot, melt the butter over medium heat. Add the carrot and onion and sauté gently until soft. Add the flour and cook for 2 to 3 minutes. Add the chicken stock and pumpkin puree and bring to a boil. Reduce the heat and simmer, stirring often, for 20 minutes. Add the cream and salt and pepper to taste.
Before serving, garnish with ground nutmeg or Parmesan cheese.
Learn about Pumpkins.
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