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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Harvest Pumpkin Soup Recipe

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This recipe for Harvest Pumpkin Soup is from The Garden Gate School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16oz canned pureed pumpkin
6 tbsp unsalted butter
3 cups chicken (or vegetable) stock
3 cups water
1 sprig fresh thyme
1 small parsnip (4oz), peeled and coarsly chopped
1 small turnip (4oz), peeled and coarsly chopped
1 small yukon gold potato (6oz), peeled and coarsly chopped
2 small shallots (1/4 cup), minced
1/2 cup dry white wine
3 tbsp heavy cream
1 tsp packed light brown sugar
2 tsp coarse salt
Freshly ground pepper, to taste
Directions:
Directions:
1. Melt 1 tbsp butter in a small saucepan over medium high heat. Add half of pureed pumpkin and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9-10 minutes.
2. Meanwhile, melt remaining 5 tbsp butter in a large saucepan over medium high heat. Add remaining pumpkin puree, parsnip, turnip, and potato, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine and cook until liquid has reduced by half.
3. Add broth to pumpkin-wine mixture. Bring to simmer, cook 20 minutes. Let cool.
4. Pass soup through a food mill or food processor in small batches until smooth or desired consistancy is reached. Heat soup in saucepan over medium high heat. Stir in cream, sugar, salt and pepper and serve.
Personal Notes:
Personal Notes:
This is a favorite of mine during autumn harvest season. We are able to grow all the vegetables in our own garden which makes it very satisfying!

 

 

 

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