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      In the Kitchen with Sandra: Pumpkin Soup

       
      By
      Oct. 9, 2012

      October just rolled around the corner and everyone is getting ready for Halloween. That includes pumpkins and jack-o-lanterns at every corner of every grocery store. Some years ago I found myself with several extra pumpkins that were part of my Halloween décor. I kept them in a cool dry place and they lasted until Christmas. The challenge was on to find as many recipes as possible to use these pumpkins. I experimented with different recipes and perfected one soup recipe that my family considers their favorite. I make it every year at this time. I call it “Good to the Last Drop Pumpkin Soup.” With the weather changing, this soup will hit the spot and warm up your bones. Enjoy!

      INGREDIENTS
      1.5 kg pumpkin, seeded, peeled and coarsely cubed
      500 gr butternut squash, seeded, peeled and coarsely cubed
      1 large sweet potato, peeled and coarsely cubed
      4-5 stalks celery, coarsely chopped
      2 medium onions, cubed
      12 cups of vegetable or chicken broth
      Salt and pepper to taste
      ¾ cups 35% cooking cream

      Place the pumpkin, butternut squash, sweet potato, celery, onions and broth in a large pot. Bring to a boil and then reduce the temperature to medium high and continue cooking for about 30 minutes or until the vegetables are cooked and can break easily with a fork. Once they are cooked turn off the burner and allow to cool for about 1 hour. In a food processor begin processing the soup until a thick puree is achieved. Transfer the puree to a clean pot. At this point you may season with salt and pepper.

      Once you are ready to serve, heat the soup and add the cream. Try it with your favorite sweet cornbread recipe.

      This recipe makes a big batch.  If you do not wish to use all the soup at once you may freeze quantities of it before adding the cream. For every 4 cups of soup add ¼ cup of cream.

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