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Pumpkin Soup
Pumpkin Soup
1 pumpkin, about 3 lbs.
¾ C. chopped onion
4 T. butter
4 C. water
1 C. heavy cream
1/8 t. nutmeg
1/8 t. ground ginger
1 T. fresh snipped chives
Cut a lid from your pumpkin, as if for a jack-o-lantern. Scoop out the seeds and fibers, then scoop out all but about ½ inch of the meat. Save the pumpkin shell and the lid to use as your serving bowl, and save the seeds for roasting.
Mince the pumpkin meat. Sauté the onion in the butter, then add the pumpkin meat. Add the water and simmer for 25 minutes. Puree the mixture in a blender or food processor. Pour it back into the pan. Stir in the cream, nutmeg, and ginger and bring to a simmer. Pour it into the pumpkin shell and garnish with the chives.
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