Creamy Pumpkin Soup
Author Steve Albert
Yield 4-6 servings
Ingredients
- 1 tablespoon sunflower oil
- 2 tablespoons butter (use 3 tablespoons butter if you do not use sunflower oil)
- 1 large onion, sliced
- 6 cups pumpkin cut into 1- to 2-inch chunks (about 1 pound pumpkin)
- 3 cups sliced potatoes (or 1 pound tart apples such as McIntosh or Granny Smith, peeled, cored and chopped)
- 2½ cup vegetable stock (best warmed)
- A big pinch of freshly grated nutmeg
- 1 teaspoon chopped fresh tarragon leaves or ¼ teaspoon dried tarragon
- 2½ cups milk (or 1 cup heavy or light cream)
- 1 to 2 teaspoons lemon juice (optional)
- Salt and freshly ground black pepper
Instructions
- Place the oil and butter in a heavy-bottomed saucepan; turn the heat to low. When the butter melts, add the onion and sauté for 4 to 5 minutes until soft and golden but not brown, stirring frequently.
- Add the pumpkin and potatoes (or apples) and stir well. Cover and sweat over low heat for about 10 minutes until the pumpkin is almost tender, stirring occasionally to stop from sticking. Season with salt and pepper.
- Stir in the stock, nutmeg, tarragon, and seasoning. Turn the heat to medium-high and bring to a boil. Lower the heat, partially cover, and simmer for about 10 to 20 minutes until the pumpkin and potatoes (or apples) are completely tender.
- Let the soup cool slightly. Pour into a food processor or blender and process until smooth. (At this point, you can cover and refrigerate for up to 2 days, then reheat and proceed.)
- Pour back into the rinsed saucepan and add the milk (or cream) and cook gently over medium-low heat until heated through (do not boil). Heat slowly and taste, adding the lemon juice and extra seasoning, if necessary, about 1 minute.
- Garnish and serve piping hot with crusty bread.
Courses Soup
Recipe by Harvest to Table at https://harvesttotable.com/make-creamy-pumpkin-soup/