This past weekend we were having a couple over for dinner, and the meal had to be heavy on the vegetable and fruit side, as the guest is a Personal Trainer. The first course was Pumpkin Soup and the rest of the dinner will be coming later this week. This Pumpkin Soup, I was inspired to make after a weekend in Paris. It most definitely will become apart of my soup repertoire, such a perfect mixture of different flavors and crunch.
1 Can of Pumpkin Puree
1 Yellow Onion Medium in Size Chopped
2 Small Shallots Chopped
4 Cloves of Garlic Chopped
2 Celery Stalks Chopped
3 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Sprigs of fresh Thyme
3/4 Cup of White Wine
1/2 Cup of Milk
1/2 Cup of Cream
2 1/2 Cups of Chicken Stalk
1/3 Cup of Chopped Cilantro
Salt and Pepper to taste
Zest from 1 Orange
Optional Toasted Hazelnuts (chopped not too finely), Croutons or Roasted Corn
In a medium sized saucepan heat the oil and melt the butter, add the onions, celery, shallots, garlic and thyme. Saute for for 4-5 minutes, then add the white wine followed by the pumpkin puree and mix together. Add the remaining liquids and cook for 15- 20 minutes on low heat. Add the Cilantro and continue to cook for 1-2 minutes. Remove from heat and place in a blender. (Now I did not put through a strainer after blending, I think it would have been a little nicer had I. Honestly, I just didn’t feel like adding that step or cleaning the extra utensils.) Return the soup to the pan. When ready to serve place a little orange zest on the bottom of each bowl before serving. Optional to add a few chopped hazelnuts. Top the soup with a sprig of cilantro and either roasted corn nuts or buttered croutons (I had corn-nuts and thought it would give it a crunch that I wanted and was happy with the result.)
Sounds yummy, and I have several heads of organic garlic from my garden that I need to use soon. Will make it this week and let you know.
Love to your Mum Patty.
Sally