Sunday, November 8, 2009
1 Tbsp. Olive Oil
1 Medium Sweet Onion, quartered
2 Stalks Celery, chopped
3 Cloves Garlic
4 Cups Chicken or Vegetable Stock
2 Medium Tomatoes
2 Bay Leaves*
1/2 teaspoon Nutmeg
2 Teaspoon Fresh Ginger
2 Cups Pumpkin Puree
1 Cup Heavy Cream
2 Salted Tablespoons Butter
Salt & Pepper to taste
1 - Saute onion, celery, carrot and garlic in stock pot with olive oil and sauté until carmelized (beginning to brown).
2 - Deglaze with a little of the chicken stock by pouring in and scraping up all the yummy, flavorful bits.
3 - Add remainin ingredients, except cream and butter, or at this point you can move it to a crock pot and let it do the work for you.
4 - If cooking in crock pot, allow to cook on low for about eight hours. If preparing on stovetop, cook for about an hour or until all veggies are soft.
5 - After veggies are soft, stir in cream and butter.
6 - TAKE OUT BAY LEAVES and Run through blender or use hand blender to puree. You can strain for a lighter, silkier texture but I usually do not bother with that step.
~ Serve with toasted pumpkin seeds and crusty pumpkernickel bread! ~
*This year, due to late frost, my herbs were alive much later so I used a bouquet garni in the place of bay leaves. The results were good.
I have made this without the cream and replaced it with 2% milk and/or coconut milk; both alternatives offer great results. You can also omit the butter altogether, too. As is, this soup is rich, I eat a very small serving of it anyway and I feel like it is worth every last bit of the fat (it is low in calories). See nutritional info, below.
Nutritional data calculated for a 1 cup serving. Recipe makes eleven, 1 cup servings.