The wind is howling out there, the high temperature today is about thirty degrees farenheit lower than it was on Monday and the skies are grey and ominous. I guess it was only a matter of time...
But with autumn brings glorious, sweet pumpkins. (I don't mean these pumpkins this time) And when I have a big chunk of pumpkin, I make a soothing, satisfying and velvety pumpkin soup that requires only a few ingredients.
Velvety Pumpkin Soup
serves 4
2 pounds fresh pumpkin, peeled and cut into one inch cubes
4 cups chicken stock
1-2 tablespoons sugar, depending on the sweetness of the pumpkin
4 tablespoons heavy cream
salt
freshly ground white pepper
4 tablespoons crumbled Gorgonzola cheese or 4 small slices Fourme d'Ambert cheese
In a large stockpot mix together the cubed pumpkin, chicken stock and 1 tablespoon sugar.
Bring to a boil over high heat, cover and cook for 20 minutes.
Taste and add more sugar if necessary.
Blend until completely smooth with a hand blender or in a food processor. Use caution with hot soup!
Just before serving, bring back to a boil and whisk in the cream.
Add salt and white pepper to taste.
Serve with 1 tablespoon Gorgonzola or 1 slice Fourme d'Ambert on top of each serving.
See article.
