French Heirloom Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 5-6 pound pumpkin (Galeux D’Eyesines, Rouge Vif D’Etampes, or Musquee de Provence)2 tablespoons olive oil2 leeks, sliced (white and light green parts)1 yellow onion, diced2 sprigs rosemary, chopped3 sprigs thyme, chopped1 tablespoon chopped sage1/2 bunch Italian parsley, chopped (I used about 1 cup chopped)8 cups chicken broth (I used Wyler's cubes)3 tablespoons unsalted butter1/3 cup half and half1 tablespoon sugar, optional (I did not use sugar)Grated fresh nutmeg, to taste (I used approx 1/8 tsp ground)Salt and pepper to taste
Prepare chicken broth if using granules or cubes.
Prepare the leeks:
Slice the leeks lengthwise and then horizontally. Dump sliced leeks into bowl of water and rough up to loosen dirt and sand. Let sit while preparing pumpkin. The dirt and sand will fall to the bottom of the bowl.
First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It’s really not so hard if you have a good chef’s knife.
Scoop floating leeks from bowl of water and shake off water.
Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.
Puree using an immersion blender (you can also use a food processor or blender, if you puree in batches). Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups. * My soup was better the next day and even better the following day.
Serving Size: Serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user SHAI55.
Prepare the leeks:
Slice the leeks lengthwise and then horizontally. Dump sliced leeks into bowl of water and rough up to loosen dirt and sand. Let sit while preparing pumpkin. The dirt and sand will fall to the bottom of the bowl.
First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It’s really not so hard if you have a good chef’s knife.
Scoop floating leeks from bowl of water and shake off water.
Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.
Puree using an immersion blender (you can also use a food processor or blender, if you puree in batches). Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups. * My soup was better the next day and even better the following day.
Serving Size: Serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user SHAI55.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 9.2 g
- Cholesterol: 15.2 mg
- Sodium: 1,847.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.8 g
- Protein: 3.5 g
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