Fairy Tale Pumpkin Soup

I tried soup various ways with this thing and the one I liked best started with roasting the pumpkin sliced side down in something like a 375 oven (you never really know what temperature your Magic Chef will choose).

Ingredients

  • pumpkin (see picture for size, that is not actual size though, so guess as best as you can)
  • quart chickie stock
  • loads of onions, sliced thin
  • lantern pepper (or a milder pepper like a habanero), minced
  • crushed black pepper & coriander seeds

bouquet garni of

  • cinnamon
  • peppercorns
  • bay leaf
  • coriander seeds
  • cloves

to finish

  • 1/4 c bourbon or whisky (not optional)
  • 1 Tbs maple syrup (optional)
  • salt

Method:

Bring stock to low boil uncovered. Once hot, turn off heat, put lid on.

In a large stock pot, sweat onions in butter and – once they have expressed half of their sweating workout – add loads of salt. After they have sweated to their fullest, add stock, minced hot pepper, roasted pumpkin, bouquet garni, crushed black pepper. Bring to a simmer over med heat then reduce heat to low and simmer for 30 min.

Remove the bouquet garni. Puree soup in blender. You can use a processor, but that will result in a giant mess (according to Leslie Land) and so I have never tried that. You can make a mess out of the blender method too, this is how: fill up the blender and turn it on high. It’ll explode across the kitchen. Return soup to a pot on the stove top and heat it back up, add bourbon (not optional) and maple syrup (optional). Check for salt savoriness. Serve in bowls with good bread. Unless you’re a weirdo who does not eat bread. Then you should just give up eating soup all together.

 

 

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