Posted by Chef Jim on November 12, 2009 | Comments Off
Easy and unusual Thanksgiving first course soup.
1 medium onion, coarsely chopped
1 28-oz. can pure pumpkin
2 cloves garlic, minced
1/2 Tbsp. each of ground cinnamon, ginger, cloves
1 pinch cayenne pepper
1 can chicken broth
6 cups warm water
1 Russet potato, cut into 1-inch dice
salt and pepper to taste
Saute onion in butter or oil in soup pot. Add spices and garlic when onion has turned golden and cook for another minute. Add pumpkin and chicken broth and cook until warmed. Add potato, and water, bring to a boil, reduce to a simmer and cook for at least 20 minutes, until potatoes are fork tender.
Use a stick blender to puree soup in pot or ladle two or three cups at a time into a blender and carefully puree, as hot liquids expand and splatter.
Serve in a tureen or directly into soup bowls. You can garnish by mixing sour cream with some half and half in a squeeze bottle with a narrow tip to make “squiggles” on the soup’s surface. Another added touch is toasted and spiced pumpkin seeds (pepitas).
