"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Farmer John's Pumpkin Soup Recipe

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This recipe for Farmer John's Pumpkin Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Friday, October 23, 2009


6-8 c. roasted pumpkin
4 Tbs butter
2 leeks, cleaned and chopped
1 med. onion, chopped
4 carrots, peeled and coarsely sliced
2 stalks celery, coarsely sliced
1 clove garlic, peeled and smashed.
16 c. chicken stock
1" of fresh ginger, (put in a tea strainer)
2 Granny Smith apples, peeled and cored
1 Tbs sage
1 c. apple cider
1 tsp cinnamon
1/8 tsp allspice
salt and pepper to taste.

To prepare pumpkin: Cut pumpkin in half, clean out and bake with 1" water in a covered pan, at 350F for about 1 hour, until fork tender. (I use my Nesco 18 quart roaster). Scoop pumpkin out of shell and measure.
For soup: In a large soup pot, saute leeks, onions, garlic, carrots and celery in the butter for about 5-10 minutes. Add the chicken stock and bring to a boil. Turn down to simmer. Add Pumpkin, apples, ginger and sage. Simmer for about 20 minutes, stirring as needed. Now add the cinnamon, allspice salt and pepper, and remove the ginger. Puree in a blender, or with an immersion blender. Serve in warm soup bowls. Top with a dollop of lemon creme frache or sour cream and fresh lemon zest.

Personal Notes:
Personal Notes:
You can reduce the chicken stock by 2 cups, and add 2 cups of cream, right before pureeing for a creamier soup.
Source: Farmer John's Pumpkin Farm at Half Moon Bay.




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